One of my favorite things about fall is soup — there’s nothing my stomach enjoys more than a steamy bowl of butternut squash soup on a crisp autumn day! Since embarking on Whole30, I’ve been looking for ways to get my favorite eats on the “approved” list. This recipe is completely clean but doesn’t sacrifice any of the flavor!
1 large or 2 medium butternut squash
1 large sweet potato
1 medium yellow onion
1 clove minced garlic
2 tablespoons olive oil
4 – 6 cups chicken broth
salt and pepper to taste
Step One: Peel and medium dice your butternut squash, sweet potato, and onions.
Step Two: In a large stockpot over medium heat, add 2 tbsp of olive oil. When oil is hot, add the onions and sauté for 5 – 6 min. until onions become translucent. Add minced garlic and cook for a minute more.
Step Three: Add cubed sweet potatoes, butternut squash, and a pinch of salt and pepper. Slowly pour in your broth until it almost covers the veggies. For a thicker soup, use less broth and vice versa.
Step Four: Bring the soup to a boil, then reduce heat to a simmer. Cover and cook for 50min.
Step Five: Once the sweet potatoes and squash have softened, pour half of the soup into a blender and mix until smooth. Repeat with remaining half. Alternatively, you could use an immersion blender and mix in the stockpot.
Step Six: Season with salt and pepper to taste, and enjoy while it’s warm!