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Creamy Butternut Squash and Sweet Potato Soup
ingredients
6
Difficulty
Easy
Time
25'
2 servings
Fresh ingredients
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butternut squash
11 oz
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sweet potato
7 oz
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onion
1/2 unit
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garlic
1 clove
Pantry ingredients
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olive oil
2 tbsp
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salt
1 tsp
Instructions
1
Peel the squash and sweet potato and cut into small pieces. Also mince the onion and garlic.
2
Heat a little olive oil in a pan. Add the minced onion and garlic and lightly fry for 2–3 minutes over medium heat, stirring regularly and taking care not to burn them.
3
Add the chopped squash and sweet potato to the pan and cook over medium heat for 10 minutes, or until the vegetables start to soften, stirring regularly.
4
Cover with water. 3 cups should be enough. Add a teaspoon of salt, cover with a lid, leaving slightly ajar, and cook until the vegetables are soft, about 20 minutes.
5
Next, add transfer the contents of the pan to a food processor or blender and blend thoroughly. Serve in bowls and enjoy.