Butternut and Sweet Potato Soup

My poor mom had some dental work done this week and has been feeling under the weather.  So in an effort to get her back in tip-top shape, or at least eating again, I created this soup for her.  It’s a quick soup, but tastes great:  creamy and comforting, just what you need when you’re not feeling your best.

Butternut and Sweet Potato SoupButternut and Sweet Potato Soup (A Seat at the Table)

Serves 6

  • 2 Tbsp olive oil
  • 3 small onions, diced
  • 2 garlic cloves, minced
  • 2 large sweet potatoes, peeled and diced
  • 2 cups chopped butternut squash
  • 3/4 tsp salt
  • 32 oz vegetable broth
  • 3 sprigs fresh thyme

In a large cast iron pot, heat olive oil over medium-high heat.  Add onions and sautee for a few minutes until tender.  Add garlic, sweet potatoes and butternut squash, and sautee for an additional 2 minutes, season with salt.  Add vegetable broth and thyme.  Cover and cook for about 20-30 minutes, or until potatoes and squash are fork tender.  Remove thyme stems from the pot.  Turn heat off and using an immersion blender, blend the soup until smooth.  Serve immediately.

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