Butternut Squash Pumpkin Sweet Potato Soup at Lavon Shirley blog

Butternut Squash Pumpkin Sweet Potato Soup. Put the diced butternut and sweet potato in a saucepan with the hot chicken or vegetable stock and both spices. Stir in the cream cheese until fully melted and incorporated into the soup. Roasting the squash and potatoes add such a deep caramelized flavor that is just. Once soft, add the garlic and ginger and cook until fragrant. Serve this sweet potato pumpkin soup as is, or with a dollop of greek yoghurt, some crunchy croutons or pepitas on top. Bring to the boil and simmer for 15 minutes, or until the vegetables are tender. Add cream cheese and seasoning: Feel free to go ahead and make a batch for meal prep. This soup freezes extremely well, making it perfect for portioning out for work lunches or quick weeknight dinners. This butternut squash and sweet potato soup is the ultimate in fall and winter comfort food. Transfer the roasted butternut squash and potatoes to the soup pot.

Easy Pumpkin and Sweet Potato Soup Hint of Healthy
from www.hintofhealthy.com

This butternut squash and sweet potato soup is the ultimate in fall and winter comfort food. Serve this sweet potato pumpkin soup as is, or with a dollop of greek yoghurt, some crunchy croutons or pepitas on top. Put the diced butternut and sweet potato in a saucepan with the hot chicken or vegetable stock and both spices. Add cream cheese and seasoning: Once soft, add the garlic and ginger and cook until fragrant. Roasting the squash and potatoes add such a deep caramelized flavor that is just. Feel free to go ahead and make a batch for meal prep. Bring to the boil and simmer for 15 minutes, or until the vegetables are tender. Transfer the roasted butternut squash and potatoes to the soup pot. This soup freezes extremely well, making it perfect for portioning out for work lunches or quick weeknight dinners.

Easy Pumpkin and Sweet Potato Soup Hint of Healthy

Butternut Squash Pumpkin Sweet Potato Soup This soup freezes extremely well, making it perfect for portioning out for work lunches or quick weeknight dinners. Add cream cheese and seasoning: Roasting the squash and potatoes add such a deep caramelized flavor that is just. This soup freezes extremely well, making it perfect for portioning out for work lunches or quick weeknight dinners. Put the diced butternut and sweet potato in a saucepan with the hot chicken or vegetable stock and both spices. Once soft, add the garlic and ginger and cook until fragrant. Bring to the boil and simmer for 15 minutes, or until the vegetables are tender. Feel free to go ahead and make a batch for meal prep. Stir in the cream cheese until fully melted and incorporated into the soup. Serve this sweet potato pumpkin soup as is, or with a dollop of greek yoghurt, some crunchy croutons or pepitas on top. Transfer the roasted butternut squash and potatoes to the soup pot. This butternut squash and sweet potato soup is the ultimate in fall and winter comfort food.

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