Kabocha Squash and Sweet Potato Soup

This kabocha squash and sweet potato soup is the perfect comfort food for a cold winter day. Sweet, savory, and packed with nutrients, it's the perfect way to warm up and get your daily dose of vitamins.

The inspiration for this soup came to me on a cold winter day when I was craving something warm and comforting. I had a kabocha squash and some sweet potatoes on hand, and I decided to experiment with them. I'm so glad I did, because this soup turned out to be absolutely delicious!

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 small kabocha squash, peeled and cubed
• 2 medium sweet potatoes, peeled and cubed
• 1 tablespoon avocado oil
• 1/2 cup chopped onion
• 2 cloves garlic, minced
• 3 cups vegetable broth
• 1/4 cup maple syrup (optional)
• Salt and pepper to taste

Instructions

1. Heat the avocado oil in a large pot over medium heat.
2. Add the onion and cook until softened.
3. Add the garlic and cook for 1 minute more.
4. Add the kabocha squash, sweet potatoes, and vegetable broth.
5. Bring the mixture to a boil, reduce heat to low, and simmer for 15 minutes, or until the squash and potatoes are tender.
6. If desired, stir in the maple syrup.
7. Season with salt and pepper to taste.
8. Remove from heat and puree the soup with an immersion blender or in a regular blender until smooth.

Why It Works

• The combination of kabocha squash and sweet potatoes gives this soup a unique sweetness and creaminess.
• The maple syrup adds a touch of sweetness that perfectly balances the savory flavors of the squash and potatoes.
• The immersion blender makes it easy to puree the soup until it's smooth and creamy.