Butternut Squash, Pumpkin, and Sweet Potatoe Soup
I love this combination for a soup. It's simple and easy to use. I received this recipe from Freddy Parker
Ingredients
- 1 lb butternut squash cubes
- 1 16 oz can of pumpkin
- 4 sweet potatoes peeled and cut into chunks
- 1 leak or onion minced
- 1 quart vegetable Broth
- 2 tbsp herbs de Provence
Instructions
- Saute onion or leak in a large soup pot
- add the rest of the ingredients into the pot
- Bring to a boil then reduce heat to medium
- cook for 40 minutes
- Turn off heat and puree in blender using small quantities at a time
Notes
Butternut Squash, Pumpkin and Sweet Potato Soup
Ingredients
1 lb pkg butternut squash chunks
1 16 oz. can pumpkin
4 sweet potatoes, peeled, cut in chunks
I leek or 1 onion, cut up
1 quart vegetable broth or 4 cups water with bouillon cube
2 teaspoons herbes de provence or other herbs of your choice
Directions
Saute leek or onion in coconut or avocado oil. When leeks have softened put all of the other ingredients in pot, bring to a boil and then reduce heat to medium and cook covered for 40 minutes. Turn heat off and using an immersion blender puree soup. Garnish with pumpkin seeds.
Substitute any of the orange vegetables with more of the same vegetable if the variety isn't available.
Another wonderful recipe for the Instant Pot!