Sweet Potato and Butternut Squash Soup
Servings: 6 -8
Ingredients
- 1/2 large or 1 medium sweet onion diced
- 1 tbsp olive oil
- 1 tbsp sesame oil
- 1 tbsp red curry paste or use your own spices you like
- 6 cups 1.5 L vegetable broth (no sodium)
- 2 medium sweet potatoes peeled and chopped into 1/2" cubes
- 1 medium sized butternut squash peeled, de-seeded, and chopped into 1/2" cubes
- 1/2 tsp kosher salt to taste
- Black pepper and pepitas to garnish
Instructions
- In a large pot over medium heat, cook onions in olive oil and sesame oil until translucent (about 5 minutes).
- Add in curry paste or spices and stir to coat. Deglaze with a good splash of broth, and then stir in the rest of the broth. Raise heat and bring to a boil.
- Add sweet potatoes and bring to a boil. Let cook for about 5 minutes, then add in butternut squash. Bring to boil again, then lower to simmer for about 30 minutes.
- Use an immersion stick blender or a high speed blender to puree the soup. Add kosher salt to taste, and serve!