Butternut Squash + Sweet Potato Soup!

A couple days ago Peter requested butternut squash soup so I bought all the ingredients but the squash we ended up getting was very small so I had to add in *something* to make it stretch.

I ended up adding in a sweet potato because we have a bunch so the base of this soup was:

1 sweet potato, peeled and cubed

1 small butternut squash, seeds scraped out, halved and scored

1 yellow onion

I roasted those together at 400 degrees for 1 hour with some rosemary, thyme, garlic powder, salt and pepper. I season everything heavily.

After the hour was up, I put all of it in my vitamix. I had to scrape the squash out to the peel, and I added a cup of canned, full fat, coconut milk, and 24oz of veggie broth to the blender.

I blended it up and it ended up being about 64oz of soup which is all my blender will hold.

Then I put it in a pot on the stove and added some more veggie broth to get my desired consistency.

This was super low effort and yesterday I steamed up some broccoli to dip in it. It reminded me of broccoli + cheddar soup.

If you make this, let me know if you liked it 🥰

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