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Creamy Butternut Sweet Potato Soup

Creamy Butternut Sweet Potato Soup
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Soup
Servings 6 servings

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium to large onion
  • 1 medium sweet potato peeled
  • 2 pounds butternut squash cubed 1" (Costco carries this already cut up)
  • 3 cups water
  • 2 cubes bouillon I used Edward & Sons Not Chick'n Bouillon from Whole Foods
  • 1.5 cups milk diary (I used 1%), soy or almond
  • 1/8 tsp cinnamon and a dash more, if desired
  • pepper if desired (I did not add any to this recipe)
  • salt to taste if desired (I did not add any to this recipe)

Instructions
 

  • 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).