Creamy Butternut Sweet Potato Soup
Servings Prep Time
6servings 20minutes
Cook Time
40minutes
Servings Prep Time
6servings 20minutes
Cook Time
40minutes
Ingredients
  • 2tbsp olive oil
  • 1 medium to large onion
  • 1 medium sweet potatopeeled
  • 2pounds butternut squashcubed 1″ (Costco carries this already cut up)
  • 3cups water
  • 2cubes bouillonI used Edward & Sons Not Chick’n Bouillon from Whole Foods
  • 1.5cups milkdiary (I used 1%), soy or almond
  • 1/8tsp cinnamonand a dash more, if desired
  • pepperif desired (I did not add any to this recipe)
  • salt to tasteif desired (I did not add any to this recipe)
Instructions
  1. Use organic ingredients where possible. Saute onion and potato until soft (about 8 minutes). Add 3 cups water, bouillon and butternut squash and cook until tender (about 15-20 min). Blend in industrial blender with milk and cinnamon until creamy smooth. (I blended in two batches in my Blendtec).