My kids aren’t big on soups, in fact, it turns out that I traumatized them!! Apparently, my vitamin packed every vegetable under the sun pureed into a bowl was a huge turn off and a permanent trauma. So I went on a mission to create a soup that they would enjoy and that would that would still be packed with nutrients. Cozy up to a warm bowl of butternut squash and sweet potato soup.

Makes about 6-7 portions is great for freezing.

Ingredients

1/4 cup olive oil

4 cups sweet potato, roughly chopped.

2 small butternut squash.

1 large onion, cut into 8 pieces.

3 cloves of garlic, roughly chopped.

3 tsp ground cumin

2 tsp ground curry

1 tbsp salt

Fresh ground pepper

2 tsp ground ginger, fresh or powder.

2 cups chicken stock (homemade or organic)

4 tbsp coconut oil (or butter)

Instructions

Preheat oven to 375 F (190 C)

1- Cut butternut squash in half, brush with olive oil and bake until soft when pierced with a knife.

2- In a heavy skillet, add the balance of the olive oil and sauté onion until translucent (about 5 minutes), add garlic and spices and continue cooking for a few more minutes to release the flavour.

3- Add the chopped sweet potato, chicken stock and fill with water until water reaches the top of the vegetables.

4- Allow to cook on a medium low simmer until the sweet potatoes a soft when pierced.

5- Place the cooked soup in a blender and puree until smooth and creamy.

6- Place the soup back in the pot and add the coconut oil, salt and freshly ground black pepper.

 

 

Written by nadaskitchen

Thank you for visiting my blog. If you have any questions, please don't hesitate to ask, I'm usually really quick with replies. Happy Cooking!!!

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