Creamy Butternut Sweet Potato Soup
This homemade soup is easy to make, super adaptable to your taste preferences, and it’s a total immune booster, rich in beta carotene.
You will need:
1 butternut squash peeled, de-seeded, and cut into chunky squares
2 medium sweet potatoes, peeled, and cut into chunky pieces
1 large onion or two smaller oils, peeled, cut into chunky pieces
Good quality drinking water
1-2tbsp grass fed butter
3/4-1 cup full fat milk of choice (raw milk, grassfed whole milk or plant milk of choice -we recommend avoiding any with seed oils or synthetic vitamins)
2-4tbsp thinly sliced scallions
1 large handful of parsley minced
Few extra shakes of dried onion pieces or dried chives
A few shakes of nutmeg
Sea salt and pepper to taste
OPTIONAL
1/4-1/2 can Pumpkin Puree
For a savory soup:
A few shakes of sweet Paprika (optional, gives it a more savory flavor vs. sweet
For a sweeter soup:
A few shakes of cinnamon and 1 shake of clove
1 tsp maple syrup, if it’s still not sweet enough.
Start by preparing the butternut squash, onion, and sweet potato.
Add the veggies to a large soup pot and cover with about 1 inch of water over the veggies. Add 1 tsp sea salt to the water.
Bring to a boil. Next, lower to a simmer and cook until veggies are very very soft (about 20-30 minutes).
Turn the heat off. Mash with a potato masher until you can’t get it any finer.
Then use your immersible blender or high powder blender to puree until silky smooth.
Place back to a low heat, add the grass fed butter, milk, scallions, dried onion pieces or dried chives, parsley, more sea salt and black pepper, and nutmeg.
Taste to see if you prefer to keep going with a more savory soup, sweet soup or keep it as it is!
After choosing which group you’ll focus on (savory or sweet) add just one of the options or all of them, it’s up to you!
Gently simmer for another 5 or so minutes to allow flavors to come together.
The Best Fall Soup
Meet Butternut squash and Sweet Potato on a new level