Ingredients

The following ingredients have 4 Servings
  • 2 Tablespoons olive oil
  • 1/2 cup shallot or yellow onion (roughly chopped)
  • 2-3 garlic cloves (roughly chopped)
  • 2 cups sweet potato (diced (1 large))
  • 4 cups butternut squash (diced (1 small))
  • 1 teaspoon coarse sea salt (more or less to taste)
  • 1/2 teaspoon white pepper (start with 1/4 teaspoon if needed)
  • 1 Tablespoon fresh thyme (chopped)
  • 1/4 teaspoon cinnamon
  • Pinch of nutmeg
  • 1 3/4 - 2 1/2 cups vegetable stock

Instruction

  • Heat olive oil in a large dutch oven over medium-high heat. Add shallot and garlic, cook for 2 minutes. Add sweet potato and butternut squash. Stir in salt, white pepper, thyme, cinnamon, and nutmeg. Cook vegetables for 8-10 minutes until browned and caramelized.
  • Deglaze the pan with vegetable stock, starting with 1 ¾ cups. Bring to a boil for 10-12 minutes until vegetables are tender.
  • Remove from heat (or turn off the stove) and use an immersion blender (or a regular blender) to puree the vegetables until smooth. Add more vegetable stock until desired consistency is reached. Taste test for salt levels and adjust as needed.
  • Serve with croutons or pumpkin seeds as desired. Also delicious with a crusty loaf of bread! Store any leftovers in an airtight container in the fridge for 4-5 days, reheating on the stove or in the microwave.