This butternut squash and sweet potato soup is more savory and less sweet tasting. I love making butternut squash in the fall. I usually buy fresh butternut squash and dice it and leave it in the fridge. On the day I make my butternut squash and sweet potato soup this makes my prep time much faster. It is dairy, gluten and corn free, too!
To make it fun for the kids I sliced some of my squash in 1/4 inch thick pieces and used fall cookie cutter shapes to make pretty leave and acorn shapes out of the butternut squash. My scrapes all went into the soup pot and nothing was wasted. I simply softened my squash leaves by microwaving them in hot water for about two minutes. (Your microwave time may vary). They taste like unseasoned squash, so you may want to sprinkle them with a little salt, cinnamon, or nutmeg. We've got a baby in the house and she loved the finger food!
- 4-5 cups of diced butternut squash (one whole squash)
- 2 cups of diced sweet potatoes (about two medium sized potatoes)
- 1 container of organic gluten free low sodium chicken broth (Pacific Foods Brand, for example)
- 1 onion, finely chopped
- 2 Tbsp olive oil
- 1 teaspoon nutmeg
- 2 teaspoons cinnamon
- Chop the butternut squash and set aside (remove seeds and discard).
- Chop the sweet potatoes and set aside.
- Chop onions.
- Place olive oil and onions in pot and sautÃ© at medium heat.
- When onions have rendered add chicken broth, butternut squash, sweet potatoes and spices.
- Bring to a boil.
- Reduce heat and simmer on low boil with the lid on.
- When the vegetables have softened, blend soup into a purÃ©e.
|Amount Per Serving||%DV|
|Serving Size 142g|
|Recipe makes 6 servings|
|Calories from Fat 47||39%|
|Total Fat 5.38g||7%|
|Saturated Fat 1.33g||5%|
|Trans Fat 0.0g|
|Total Carbs 18.97g||5%|
|Dietary Fiber 3.5g||12%|