Creamy Butternut Squash Soup Recipe

This butternut squash sweet potato soup consists of simple ingredients with a natural sweetness from healthy vegetables and savory flavors from chicken broth (or vegetable broth) and warm spices.

Lay out butternut squash and sweet potatoes on a roasting tin and sprinkle with spices, salt, and pepper and a drizzle of oil.

Bake at 370 F for 30-45 minutes or until soft and slightly golden brown.

Once roasted puree the veggies in food processor until creamy. Set aside.

In a large pot over medium-high heat, melt butter and saute onions until softened. Add garlic and saute for 1 minute more.

Blend again with an immersion blender until smooth. (This is an optional step but gives the most creamy and smooth result. Enjoy garnished with croutons, dried or fresh thyme, or other fresh herbs.

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