This is a delicious, nutritious soup that is a snap to pull together using Roasted Butternut Squash and Sweet Potatoes. I make this soup a couple of days after I roast squash and sweet potatoes for a quick, filling meal. I add a can of cannellini beans to my butternut squash and sweet potatoes. The beans add protein and help to thicken the soup.
Serve it as a starter or with a salad for a filling meal.
Click here for Roasted Butternut Squash and Sweet Potato recipe
Butternut Squash Soup
Creamy and lightly sweet, this butternut squash soup is perfect on a cold winter's day.
In a dutch oven or large pot, heat stock and water over medium heat.
Add roasted butternut squash and sweet potato mix and cannellini beans to the pot and heat.
Once the ingredients are heated through, with an immersion blender or a heat safe blender, blend until creamy and smooth.
Serve immediately. If desired, serve with a dollop of sour cream or greek yogurt.
This Butternut Squash Soup recipe is gluten free, dairy free, vegetarian and vegan.