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Pumpkin Butternut Squash Soup with Sweet Potatoes

Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course Soup

Equipment

  • Blender

Ingredients
  

  • 1 butternut squash (cut into pieces)
  • 400 gram sweet potatoes (cut into pieces)
  • 3 tbsp olive oil
  • 3 cloves of garlic (minced)
  • 2 onions (chopped)
  • 1 tsp cinnamon
  • 2 tbsp honey
  • 4 fresh thyme sprigs
  • 3 vegetables tablets for broth
  • 2 liter water
  • salt and pepper to taste
  • 125 gram goat cheese

Instructions
 

  • Half the butternut squash and remove seeds and cut into pieces. Peel potatoes and cut into pieces. Chop onions and mince the garlic.
  • Heat the oil and fry onions, garlic in 2 minutes. Add the butternut squash, potatoes, cinnamon, honey, thyme, broth tablets and the water. Bring to a boil and simmer for 15/20 minutes. Puree the soup add salt and pepper to taste.
  • Divide over the bowls and put in each bowl some pieces of goat cheese.
Keyword Butternut Squash, Pumpkin, Soup, Thanksgiving