Sweet potato & butternut squash soup
Recipe by Lori McAleer
Ingredients
2 tsp. vegetable oil
2 lb. butternut squash, peeled & cubed
1 lb. sweet potato, peeled & cubed
1 small onion, finely chopped
4 cups low-sodium chicken or vegetable broth
Easy
Directions
1. Heat oil in a skillet.
2. Saute onion, sweet potato & squash for 2-3 minutes.
3. Add broth, simmer approximately 20 minutes until vegetables are soft.
4. Cool & blend in food processor until smooth (in batches according to the size of your food processor)
5. Season with salt and pepper as desired.
December 03, 2013 18:10
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