Butternut Squash My Sweet Potato Soup
Butternut squash and sweet potato are two winter staples that we will all miss this summer 2018. So here’s a quick, delicious way to enjoy them both one more time before the end of cuddle season, fuzzy socks, and over-sized flannels.
Servings Prep Time
2-3bowls 5minutes
Cook Time
15minutes
Servings Prep Time
2-3bowls 5minutes
Cook Time
15minutes
Ingredients
Soup
Optional Toppings
Instructions
Roast the Veggies
  1. In a large skillet over medium heat, add a tablespoon of olive oil. Next, add the squash, potato, shallots, and garlic. Season. Stir occasionally until veggies begin to turn golden brown, about 5 minutes.
Simmer the Veggies
  1. Add 1 cup of stock to the squash and potato mixture, bring to a boil. Cover and reduce heat to low. Let simmer for a bout 10 minutes or until most of the liquid has absorbed.
Blend
  1. With extreme caution, pour veggie mixture into a blender. Once lid is on and secure, place a thick kitchen towel over the top to prevent an splash on the skin just in case this gets a bit messy. Add a bit more of the stock and blend until the soup is smooth and the perfect consistency.
Top and ENJOY
  1. This soup can be enjoyed now, without one topping at all! But if you’re down for a bit of fun, I highly suggest playing with the flavor list above! I promise, you can’t go wrong!
Recipe Notes

Kay Glaze is the food blogger and photographer of Taste of Kay! She enjoys sharing some of her favorite eats throughout the city of San Antonio while cherishing the art of home cooking instilled in her by her grandmother at a young age. As a food enthusiast and activist, Kay’s current projects include the development of Kitchen Keys, an aspiring nonprofit designed to empower the culinary community to inspire youth foodies! You can chat with Kay on Instagram: @kay_glaze. To learn more or get involved with Kitchen Keys, please visit www.KitchenKeys.org!