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.
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)
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.