A Back Yard Farm

Butternut Squash and Sweet Potato Soup

by Rebecca.

• 1 (2lb) butternut squash, peeled, seeded and cut into chunks
• 2 sweet potatoes, peeled and cut into chunks
• 2 carrots, peeled and chopped
• 1 onion, peeled and chopped
• 2 cloves garlic minced
• 1 (3in.) piece of ginger, peeled and finely chopped.
• 1 apple, cored and chopped
• 2 tbsp butter or oil
• 2 cups vegetable broth
• 2 1/2 cups water
• 1 tsp cinnamon
• 1/2 nutmeg
• 1 1/2 tsp salt
• 1/2 tsp pepper
• 1 tsp cumin
• 1 tsp curry powder

1. Saute the carrots, celery onion, garlic, ginger, and apple in butter or oil until soft, about 10 minutes. Set aside.
2. Add squash and sweet potato to a large pot and cover in broth and water.
3. Bring to a boil, then add sauteed mixture to the pot and simmer on medium heat until all vegetables are soft.
4. Add cinnamon, nutmeg, salt, pepper, cumin, and curry. Stir to mix well.
5. Blend with an immersion blender (or put into a regular blender in batches) and puree until smooth.
6. Serve with crusty bread and salad.