Butternut Squash Sweet Potato Soup Recipe
This Butternut Squash Sweet Potato Soup is irresistibly smooth and rich. On the other hand, it's healthy. I rarely add any cream in soup puree. Instead, I often incorporate some butter when sauteing vegetables. This time I didn't use any either; I only took a little bit of coconut oil. You can certainly use chicken broth, but this version is delicious without extra calories. The tasty topping adds a crunch and proteins. This time I utilized a package of frozen butternut squash, but certainly using fresh will be better (Try roasting it).
You Will Need
In a large pan heat the coconut oil and cook the onions and garlic, 3-5 minutes, until fragrant. Add the sweet potato and cook few minutes.
Add the butternut squash and about 6 cups of water (or more to cover the vegetables). Bring to a boil then reduce heat, cover, and simmer about 10 minutes.
Stir in the salt, pepper, smoked paprika, dried sage, and fresh thyme. Add more water if it has evaporated. Cover and simmer 10-15 minutes or until the veggies are very soft. Turn the heat off and let the soup cool until easy to handle. Pure using an immersion blender or processor.
In a meanwhile, in a pan cook the sliced bacon and pumpkin seeds, 2-3 minutes or as desired. Serve the warm soup sprinkled with the bacon topping and blue cheese (feta). Sprinkle with fresh thyme and sage. Enjoy!