Perfect for Thanksgiving, this soup brings a twist to a bland butternut squash soup. It is vegan friendly and gluten-free. This recipe was voted by YOU! Thanks to everyone who participated on Facebook, Twitter, and sent me an email or text message. You won't be disappointed, and this recipe is so easy to make. You need a hand blender of some sort, but other than a pot and the ingredients that's about it! Most of all, it is warm and cozy, and you will definitely be happy you made it! Please comment below if you have a chance to try it and let me know what you think!
- 1 box Campbell's vegetable broth, no sodium added
- 1 butternut squash, skin & seeds removed and chopped
- 1 sweet potato, skinned and chopped
Combine all the above ingredients in a large pot. Fill with water to cover just cover the potato and squash. The water should just be enough to make sure everything is immersed. Bring this to a boil. Once the pot starts to boil add the following:
- 1/2 tsp sea salt
- 1 tsp black pepper
- 1/2 tsp garlic powder
- 1 tsp ground turmeric
- 2 tsp cinnamon
- 1 tbsp coconut oil
Stir in spices and turn down heat to let pot simmer, uncovered. Allow to simmer for 20-30 minutes (until squash and potato is tender). Once tender, use a hand blender and blend everything together. If you don't have a hand blender, you can use a potato masher. Your soup may be a bit more chunky but it will still be tasty.
To finish, add in
- 1 tsp dried rosemary
- 1 tbsp miso (you can find miso at most grocery stores in the international section, you don't absolutely need it but it adds a beautiful flavour to finish off this dish)
Stir in once well blended. Serve and enjoy! Makes 4-6 servings.