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 🙂
