Spicy Butternut Squash and Sweet Potato Soup

It's finally time for all of the soup! We made this the weekend before Thanksgiving and since our schedules were crazy we roasted the butternut squash and sweet potato ahead of time, allowed it to cool, and then stored it in the fridge. Prepping that in advance will make the cooking time much less for the soup. This lends itself to a variety of different toppings but we kept things simple with the ingredients we had on hand. Certainly some finely chopped fresh herbs or nuts would add some additional color and texture to the soup.

Recipe from Rebel Recipes.

-1 butternut squash peeled and cubed
-2 large sweet potatoes peeled and cubed
-1 large onion chopped
-2 tbsp olive oil
-4 garlic cloves sliced
-Thumb size knob of ginger, peeled
-1/2 teaspoon cumin 
-1/2 teaspoon turmeric
-6 cups vegetable stock
-4 tablespoon Greek yogurt
-1 tablespoon tahini
-1 tsp sea salt

Optional garnish
-Greek yogurt, to taste
-Tahini, to taste
-Chili flakes, to taste

Preheat the oven to 350 degrees and roast the butternut squash and sweet potatoes for 1 hour or until fork-tender. At this point, we let them cool and stored them in the refrigerator for several days.

When you're ready to make the soup -- cook the onion in a medium saucepan with the olive oil for about 10 minutes or until softened. Mince, then add, the garlic and ginger. Cook for one minute.

Next add the vegetable stock, sweet potatoes, and butternut squash. Bring to a boil and then remove from the heat and puree with an immersion blender until smooth. Swirl in the salt, tahini, and Greek yogurt.

Serve topped with additional tahini, Greek yogurt, and chili flakes.


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