INGREDIENTS

butternut squash
sweet potatoes (2-3)
one white or sweet onion
3-4 cloves of garlic
1qt. chicken broth (or more to cover potatoes and squash)
1 tsp. cinnamon
1/2 tsp. nutmeg
1/2 tsp. thyme
s+p to taste (I like a lot of black pepper!)
1c. whipping cream or coconut milk

DIRECTIONS

Chop onions and mince garlic.
Put a spoonful of coconut oil into the dutch over and turn on heat. Add onions and garlic and sauté.
Add in herbs and spices and stir in. Continue to cook until onions are soft.
Cube squash and sweet potatoes into small pieces to cook faster and evenly.
Add to dutch oven and sauté. Best to get a bit of browning to the dutch oven for excellent flavors.
Pour a small bit of broth into the dutch oven to simmer and scrape the sides where onions and squash have browned. Stir until mixed and simmer for a bit.
Pour in the remaining broth and rise to a boil. Lower to simmer and cook until soft.
Once potatoes and squash are cooked through, puree everything together. Add in cream (or coconut cream if you’re dairy free) and stir/blend together. Taste for salt/pepper levels.

Best to serve with a grilled sourdough turkey and cheese sandwich. Add roasted/salted pumpkin seeds to the soup for a little crunch.

DISCLAIMER: Please note my recipes are not exact… I cook things by feeling and taste, so feel free to make adjustments as needed. My feelings won’t be hurt.