Butternut squash sweet potato soup with a dash of cinnamon.
One of my favorite things about fall (and there are many) is the plethora of soups to sample! And I only discovered within the last two years how easy it is to make soups at home. This was made particularly easy with the purchase of what I consider one of the best kitchen tools--the immersion blender! This must-have kitchen tool will be your best friend for making the creamiest, smoothies soups and other dishes like mashed potatoes. The best news is that immersion blenders will only cost you about $30.
But let's dive into this easy, relatively cheap, and hearty butternut squash sweet potato soup. It was so delicious that I've made it two weeks in a row now.
Prep time: 15 minutes Cooking time: 40 minutes
Ingredients:
3 cloves minced garlic
2 tablespoons fresh minced ginger
1 medium onion, chopped
2 large carrots, chopped
2 celery stalks, chopped
2 sweet potatoes, chopped
1 medium butternut squash
2 tablespoons Earth Balance vegan butter
4 cups vegetable broth
1 cup unsweetened vanilla almond milk
2 tablespoons organic coconut sugar
Salt and Pepper to Taste
Dash of oregano
Dash of cinnamon
1. Preheat oven to 400 F. Cut the butternut squash in half and place on a cookie sheet with some water, so the squash can absorb it. Bake for 30 minutes or until you can easily stick a fork in it.
2. While the squash is baking, saute garlic, ginger, onion, carrots, and celery in a large pot with the Earth Balance vegan butter for 5 - 10 minutes, stirring constantly or until brown.
3. Add the sweet potatoes, almond milk, vegetable broth, and coconut sugar. Simmer for 30 - 40 minutes until all of the vegetables are soft.
4. Add the squash, salt, pepper, and oregano to the soup. Cook for a few more minutes.
5. Turn heat off and set the soup aside. Use an immersion blender to mix all of the ingredients together until creamy and smooth. Add a dash of cinnamon to each serving.
Bon Appetit!
But let's dive into this easy, relatively cheap, and hearty butternut squash sweet potato soup. It was so delicious that I've made it two weeks in a row now.
Prep time: 15 minutes Cooking time: 40 minutes
Ingredients:
3 cloves minced garlic
2 tablespoons fresh minced ginger
1 medium onion, chopped
2 large carrots, chopped
2 celery stalks, chopped
2 sweet potatoes, chopped
1 medium butternut squash
2 tablespoons Earth Balance vegan butter
4 cups vegetable broth
1 cup unsweetened vanilla almond milk
2 tablespoons organic coconut sugar
Salt and Pepper to Taste
Dash of oregano
Dash of cinnamon
1. Preheat oven to 400 F. Cut the butternut squash in half and place on a cookie sheet with some water, so the squash can absorb it. Bake for 30 minutes or until you can easily stick a fork in it.
2. While the squash is baking, saute garlic, ginger, onion, carrots, and celery in a large pot with the Earth Balance vegan butter for 5 - 10 minutes, stirring constantly or until brown.
3. Add the sweet potatoes, almond milk, vegetable broth, and coconut sugar. Simmer for 30 - 40 minutes until all of the vegetables are soft.
4. Add the squash, salt, pepper, and oregano to the soup. Cook for a few more minutes.
5. Turn heat off and set the soup aside. Use an immersion blender to mix all of the ingredients together until creamy and smooth. Add a dash of cinnamon to each serving.
Bon Appetit!
