Creamy Butternut Squash and Sweet Potato Soup

Peel the squash and sweet potato and cut into small pieces. Also mince the onion and garlic.

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.

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.

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.

Next, add transfer the contents of the pan to a food processor or blender and blend thoroughly. Serve in bowls and enjoy.