Creamy One-Pot Squash Sweet Potato Soup

SamiraSoup

The cold weather has arrived and what better way to warm yourself up than with this fall-themed soup. A perfect blend of seasonal herbs and veggies to hit all the right spots! This is a perfectly light soup to make after a weekend of feasting!

Creamy One-Pot Squash Sweet Potato Soup

(serves 2)

Ingredients:

  • 4 cloves garlic
  • 1 tbsp olive oil
  • 2 cups cubed squash (butternut, acorn, or kabocha)
  • 1 cups cubed sweet potato
  • 1/2 cup vegetable broth or water
  • 1/4 cup grated parmesan cheese
  • 1/4 cup chopped fresh sage
  • 2 sprigs fresh thyme
  • salt and pepper to taste
  • pumpkin seeds for topping (optional)

 

Directions:

In a medium sized pot, preheat oil with whole garlic cloves on medium heat until fragrant, about 2 minutes.

Add squash and sweet potato and sauté for another 3-5 minutes.

Add broth or water, bring to a boil, and reduce heat to simmer for 15 minutes.

Add sage, thyme, salt, and pepper. Simmer for 5 more minutes.

Using an immersion blender, blend until smooth (can also be done in a blender).

Serve warm, topped with pumpkin seeds and more parmesan if desired.

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