Butternut Squash & Sweet Potato Soup

I had just become a vegan when I went out with some friends for dinner and had no idea what to order. My friend Taryn had eaten at a place where she found some vegan options so we decided to try it out. I had a very simple butternut squash soup. It literally blew my mind. I might be wrong, but I think it was the day after this when I decided to buy a food processor and blender to start making my own soups. Since then, I’ve tried to replicate that soup over and over again, and came up with this recipe (Note: this is my original basic soup recipe that I use every time I make soup. There’s no secret here! I just mix up the ingredients and see what comes out of all the experimentation!)

Ingredients (for 3-4 medium size soup bowls)

  • 2 cups of butternut squash peeled and chopped.
  • 1 large sweet potato peeled and chopped.
  • 1 large carrot peeled and chopped.
  • 3 large garlic cloves, peeled.
  • Spices: salt, black pepper, 1 tablespoon of turmeric.
  • Optional: pumpkin seeds, parsley.

Procedure

  1. In a medium size pot place the butternut squash, sweet potato, carrot, garlic and turmeric. Cover with cold water, bring to a boil and let simmer for about 10-15 minutes. While boiling I like to add some salt and pepper to the water. (Note: the simmering time may vary but it should be as long as it takes for the potatoes and butternut squash to be soft).
  2. Once the vegetables are cooked remove from the stove. You can drain them, but save the water from the boiling process for thinning.
  3. Put all the cooked vegetables in a high speed blender (barely covered with the boiled water). Blend. Gradually add more reserved water until your desired texture is achieved. (Note: there’s no need to add all the water. Just use as much as you want).
  4. Plating: pour soup onto bowls and serve while hot. Sprinkle some pumpkin seeds and chopped parsley on top.

Enjoy!

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