Squash & Sweet Potato Soup
The perfect starter to an autumn meal is this delicious puréed soup made from new world ingredients.
Servings 6
Calories 107kcal
Ingredients
- 1 butternut squash, peeled and cut into 1-inch cubes
- 1 sweet potato, peeled and cut into 1-inch cubes
- 1 yellow onion, chopped
- 4 cups water
- 2 cups vegetable stock
- 1 tbsp butter
- 1 tbsp maple syrup
- 1 tsp salt
- ½ tsp paprika, hot or sweet, to taste
- ½ tsp allspice
Instructions
- Add all ingredients to a pot
- Bring to a boil, then simmer for 20 minutes, or until vegetables are tender
- Purée with an immersible blender
- Adjust seasonings to taste
Notes
Garnish with a swirl of cream, pumpkin seeds or dried cranberries.