A comforting soup that’s perfect for cold winter nights. Made in one pot with lots of fresh thyme, a kick of white pepper, and a hint of cinnamon for warmth!
- 2 Tablespoons olive oil
- 1 large shallot or small yellow onion, roughly chopped (~1/2 cup)
- 2–3 garlic cloves, roughly chopped
- 1 large sweet potato, diced (~2 cups)
- 2 1/2 – 3 cups butternut squash cubes (~1 small squash)
- 1 teaspoon coarse sea salt
- 1/2 teaspoon white pepper
- 1 Tablespoon fresh thyme, chopped
- 1/4 teaspoon cinnamon
- Pinch of nutmeg
- 1 3/4 – 2 cups vegetable stock
- 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. Continue to cook for 20-25 minutes until vegetables are tender, stirring occasionally.
- Add 1 3/4 cups vegetable stock. Use an immersion blender (or a regular blender) to puree soup. Add more vegetable stock to reach desired consistency. Blend until smooth.
- Top with pumpkin seeds and serve with a crusty loaf of bread for the ultimate experience.
- Category: Soup