Butternut Autumn Soup

Recipe Courtesy of Miranda Sumey

2 whole butternut squash
1 yellow onion
1 Kennebeck potato
1 Covington sweet potato
4 cups broth (veggie or chicken)
1/4 cup canned pumpkin
2 cloves garlic, minced
Salt and pepper
1 tsp. olive oil

Halve the butternut squash and roast on a baking sheet at 400 degrees for 30 minutes, until soft.

Saute onion and garlic in olive oil until soft. Scoop out squash and combine with the rest of the ingredients, sauteed onion and garlic, plus one cup of water, in a large stock pot and bring to a boil. Let boil for 15 minutes.

Carefully (with lid closed tight!) blend everything until smooth – or use a handheld immersion blender. Taste, add additional salt and pepper if needed. Then light a pumpkin spice candle, grab a mug of hot tea and enjoy!

Butternut Autumn Soup