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Butternut Squash Soup with Sweet potatoes

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Serves 4-6 | Prep Time 45 min | Cook Time 15-20

Why I Love This Recipe

This recipe was shared with me by a dear childhood friend. Once I made it, I cooked it several times to perfect it. The last batch was heaven.

Ingredients You'll Need

1 large butternut squash
1 large sweet potato or 2-3 small ones
1 onion sliced
4-6 cloves garlic
1 tablespoon sage
1 teaspoon cumin
2 tablespoons of olive oil
4 cups of chicken or vegetable stock
Fresh cilantro for garnish


Peel butternut squash and sweet potato

Slice onion

Keep garlic cloves whole.

Turn oven on to 425 degree F

Take all your veggies, onions and garlic and put in a bowl.

Sprinkle with olive oil and spices.

Coat well.

Place all veggies, onions and garlic onto a baking sheet and roast in oven until brown (15-20 minutes), then remove.

Once all ingredients have been roasted, remove from oven.

The onions and garlic may need to be removed first.

Chop onions into pieces

Remove skin from garlic and roughly chop

Put squash, sweet potatoes, onions and garlic into a pot on the stove and turn the burner onto medium heat.

Mash or blend, depending on preference.

Mashing will leave soup chunky.

Pour stock in pot and heat.

Once soup boils, turn heat down to warm.

Ready when soup has desired consistency.

Garnish with fresh cilantro.

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