Squash and Sweet Potato Soup

It is fall, and fall means soup!

This was invented when I was feeling a bit sick and wanted to make soup...and only had a few things languishing in the fridge to make it out of.

It was delicious!

SQUASH AND SWEET POTATO SOUP
















1 large squash, your choice (or half of 2 different squashes as I did here, I had a 1/2 a massive scallopini and 1/2 unidentified squash of another variety - it was pale green on the outside and oval...perhaps an unripe butternut...?)

1 large sweet potato

1 large onion

2 small apples (I used Macintosh)

4 cups water

6-8 cloves garlic

2 tbsp dried rosemary

2 tbsp dried thyme

2 tbsp apple cider vinegar

1/4 cup almond milk (or whatever type of milk tickles your fancy)

salt and pepper


Dice the onion and saute in soup pot with a little olive oil on medium heat till softened.Peel and de-seed the squash and cube. Peel and cube the sweet potato. Add squash and sweet potato to the pot and stir to coat. Core and dice the apples and add to the pot with the water, garlic, rosemary and thyme. Bring to a boil then reduce heat to med-low. Simmer till the vegetables are tender - about 20 minutes. Using a hand blender, carefully puree the soup directly in the pot, or if you don't have a hand blender you could use a regular blender - be careful!

Once pureed, add in the vinegar, almond milk, and adjust seasonings as needed. If your spices are old you might need more - I had freshly dried spices from my yard so their flavors were nice and strong.

This makes at least 6 bowls of soup, and it tastes even better as leftovers a day or two later.