Butternut Squash and Sweet Potato Soup

The cooler fall weather calls for a warm soup - not that I'd know as I've been cooped up in my apartment taking care of my teeth. It looked cold out and I needed a soft food item, so it's a win-win.

This soup is a mega-soup. It contains four vegetables and one fruit, packing a punch of health and strong fall flavors. I served it with a side of vegetarian refried black beans to strike a balance with protein.


Butternut Squash and Sweet Potato Soup

2 tbsp olive oil
1 yellow onion, chopped
1 large carrot, peeled and chopped
3 cloves garlic, chopped
1 medium butternut squash, peeled, cored, and chopped
1 large sweet potato, peeled and chopped
1 medium honeycrisp apple, peeled and chopped
4 cups vegetable broth
1/2 tsp nutmeg
1/2 tsp ginger
1/2 tsp curry powder
1/2 tsp garlic powder
1/4 cup yogurt
salt and pepper to taste

In a dutch oven, heat the olive oil over low heat. Saute onion, carrot, and garlic for five minutes - until the onion is soft.

While this is heating, prepare the butternut squash, sweet potato, and apple.

Once the onion is soft, add the butternut squash, sweet potato, and apple to the pot, followed by the vegetable broth and the spices.

Bring the soup to a boil and then bring it down to a simmer and cover, cooking for 20-25 minutes, until the squash and potatoes are soft.

Remove the top from the dutch oven, and add the yogurt, salt, and pepper. Using an immersion blender, blend the soup until it's smooth and creamy with no chunks of vegetables.

Serve in soup bowls. You'll enjoy this soup for a few days - it makes a lot!