I took advantage of the last week of our town’s Farmer’s Market for the season (sniffle) and bought a huge butternut squash and a very large sweet potato, among other things. My goal was to make a simple soup that got us in the mood for fall, one that didn’t use any cream, and truly kept the flavors of the squash and sweet potato intact. I personally dislike flavoring squash and sweet potatoes with brown sugar, cinnamon, or nutmeg because I think they taste fabulous on their own. This recipe, adapted from Bella Eats, only uses rosemary to add a bit of flavor, and maintains the veggie’s integrity. It smelled SO GOOD while cooking!
Butternut Squash and Sweet Potato Soup
1 butternut squash, peeled, diced, depulped, and deseeded
1 large sweet potato , peeled and diced
1 medium onion, roughly chopped
½ to 1 Tbsp. dried rosemary, depending on how strong you want the flavor
2-3 Tbsp. Brummel and Brown butter spread (or Smart Balance for dairy free, or regular butter if you prefer)
6 cups of vegetable broth (I used Trader Joe’s brand: be sure it says gluten-free on the label, apparently some broths are not g-free)
Fresh ground salt and pepper to taste
1. Melt butter in a large pot over medium heat. Add veggies and rosemary, give a quick stir to coat.
2. Cover pot and allow veggies to cook/sweat for 10 minutes, stirring occasionally.
3. Add broth. Bring to a boil then reduce heat and simmer for 20 minutes, until potatoes and squash are tender.
4. Ladle into a blender (I had to do two batches), and blend until smooth and creamy. Ladle into bowls and add salt and pepper to taste.
This soup also freezes well for later use. Enjoy!