Butternut Squash and Sweet Potato Soup

• portions: 6 servings
• temps actif: 30 minutes
• temps total: 1 hour

Ingrédients

• 1 onion (diced)

• 2 inches ginger (peeled and minced (about 1 tablespoon fresh or 1 teaspoon ground ginger)

• 3 lbs butternut squash (about 2lbs after peeled and cubed)

• 1½ lbs sweet potato (peeled and cubed)

• Cinnamon

• Nutmeg

• 4-5 cups vegetable or chicken broth (depending on how thick you like the soup)

• Marscapone cheese + milk

• Apple (peeled, cored, diced)

Optional:

• 1/2 lb carrots

Instructions

1. In a large pot, warm the oil over medium heat. Add onions. Stir and cook for ~5 min, until translucent.

2. To the pot, add the veggies, broth, marscapone, milk, and spices. Bring to a boil then reduce to a simmer. Cover and cook for about 20 minutes, until potato and squash are fork tender.

3. Remove from heat. Add apples and honey. Puree with immersion blender until smooth & creamy

Nutrition

• Calories: 279 kcal
• Lipides Totaux: 5 g
• Lipides Saturés: 1 g
• Lipides Insaturés: 4 g
• Sodium: 882 mg
• Glucides Totaux: 58 g
• Fibres Diététiques: 9 g
• Sucres Totaux: 14 g
• Protéines: 5 g