Butternut Squash-Sweet Potato Soup

This butternut squash and sweet potato soup is a comforting and flavorful dish that's perfect for a cold night. The sweetness of the squash and potato is balanced by the spices, and the soup is rich and creamy without being too heavy. It's also a great way to use up leftover squash and potatoes.

This recipe was inspired by a trip to a local farmers market. I saw a beautiful display of butternut squash and sweet potatoes, and I knew I had to make a soup. I started with a basic recipe, but I added a few of my own touches, such as cinnamon and nutmeg. The result was a soup that was both delicious and comforting.

Prep time: 15 | Cook time: 25 | Serves: 4

Ingredients

• 1 butternut squash, peeled and cubed
• 1 sweet potato, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste

Instructions

1. In a large pot, heat the olive oil over medium heat.
2. Add the onion and garlic and cook until softened, about 5 minutes.
3. Add the butternut squash, sweet potato, chicken broth, cinnamon, nutmeg, salt, and pepper. Bring to a boil, then reduce heat and simmer until the vegetables are tender, about 20 minutes.
4. Use an immersion blender to puree the soup until smooth.
5. Serve warm.

Why It Works

• The combination of butternut squash and sweet potato gives the soup a rich and flavorful base.
• The spices add a warm and inviting flavor to the soup.
• The soup is pureed until smooth, which gives it a creamy and velvety texture.
• The soup is served warm, which makes it perfect for a cold night.