Sweet Potato + Butternut Squash Soup

1 butternut squash (cubed)

2 - 3 sweet potatoes, depending on size (cubed)

1 onion, diced

1 - 2 garlic cloves, minced

3 - 4 cups vegetable broth

1 bay leaf

1/2 cup coconut or almond milk

Cinnamon / nutmeg / salt / pepper (to taste)

Place your cubed squash, potatoes, onion, bay leaf, and garlic in a large pot and pour broth over. Bring to a boil and allow to simmer until veggies are tender (you may need to add a bit of water). Once done, remove bay leaf, blend together with an immersion blender. Add milk and season to your liking and blend until everything is mixed together. Top with fresh rosemary and yum!

**You can boil a few carrots along with squash/potatoes for a bit of a carrot flavor too. It’s good! Feel free to add in corn kernels, broccoli, etc. for more girth.

SoupJennifer Hummel