Butternut Squash & Sweet Potato Soup

If you’re looking for a creamy, warm, and sweet tasting soup- this is it!

Use up the last of those fresh crops from the season and combine with some favorite fall favorite spices & herbs! Super easy to make and delicious for the whole fam!

Recipe below….enjoy!

Sweet Potato & Squash Soup

Ingredients:

• Butternut Squash, peeled & cubed

• 2-3 Sweet Potatos, peeled & cubed

• 3 C. Low-Sodium Vegetable Broth

• Sweet Onion, diced

• 1 Tbs. Coconut Oil

• 1 tsp. Cinnamon

• 1/2 tsp. Curry Powder

• 1/2 tsp. Ground Ginger

• 1/4 tsp. Nutmeg

• 1 C. Light Coconut Milk

• 1 tsp. Pink Himalayan Salt

• Toppings: Fresh Basil, Broccoli Shoots, Pumpkin Seeds

Directions:

• Heat oil in large stock pot over medium-low heat. Add onion. Cook for 3 min.

• Add in squash, sweet potato, broth, cinnamon, curry powder, ginger, and nutmeg. Stir. Cover & cook for 20-25 min until veggies tender. Turn off heat. Add in coconut milk and salt.

• Using an immersion blender (I love this one) puree the soup. I had to do mine in increments. Puree until desired consistency.

• Serve warm with a side of grilled chicken or choice protein & toppings. Enjoy!

Modified from Blissful Basil