Yep, it’s officially fall.  We’ve bought pumpkins.  We’ve learned how to light our fireplace.

I even tossed together a yummy fall soup with my CSA veggies.  I have had a plethora of sweet potatoes and squash lately.  And a girl can only eat so many baked sweet potatoes.  So I give you…

Sweet Potato and Butternut Squash Soup

Ingredients

1 T oil

1 onion, diced

a few sprinkles of ginger (I suppose fresh is best, but I only had ground)

1 large butternut squash, peeled and chunked

4-6 large sweet potatoes, peeled and chunked

1 cup carrots

6 cups vegetable stock

Directions

1. Sautee the onion and oil in a large pot until tender, about five minutes.  Sprinkle with ginger and let cook one more minute.

2. Add the rest of the ingredients, and simmer for 45-60 minutes.  Puree with an immersion blender, or put through a food processor.

3. Enjoy!!

I was too hungry to bother making a pretty picture so…here’s your big ol’ pot of orange baby food.  But trust me…it’s yummy 🙂