Sweet Potato & Butternut Squash Soup
  • 3 sweet potatoes, peeled and medium dice
  • 1 medium sized butternut squash, peeled and medium dice
  • 4 cups chicken broth
  • 2 cups water
  • 3 Tbsp olive oil
  • 1 shallot, finely diced
  • 2 garlic cloves, finely chopped
  • 2 tsp salt
  • 1 tsp cinnamon
  • 1 Tbsp sugar
  • pepper to taste
  • 2 oz cream cheese
  • optional: fresh thyme leaves for garnish
  1. In a large pot, over medium heat, add the olive oil, shallots and garlic. Cook until just slightly softened.
  2. Add in the remaining ingredients except the cream cheese. Bring to a boil then lower the heat, cover and simmer for about 30 minutes or until the vegetables are tender.
  3. Using a hand blender, blend the soup until smooth. Simmer for another 30 minutes.
  4. Stir in the cream cheese and stir until melted into the soup. Season with salt and pepper as needed.
Recipe by LeMoine Family Kitchen at https://www.lemoinefamilykitchen.com/2016/10/sweet-potato-butternut-squash-soup/