Butternut Squash and Sweet Potato Soup Recipe

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!