Sweet Potato, Butternut Squash, and Pepper Soup
10
Minutes
Prep Time
50
Minutes
Cooking Time
60
Minutes
Total Time
6
Serves Servings
Video Recipe Below:
Ingredients
- 1 Package Harvest Fresh Cubed Sweet Potatoes
- 1 Package Harvest Fresh Cubed Butternut Squash
- 2 Red Bell Peppers, Sliced
- 1 Large Onion, Sliced
- 1 Tbsp. Butter
- 3 Tbsp. Olive Oil
- 3 Cups Vegetable broth
- 1 Cup Cooking Cream
- Salt and Pepper to Taste
Directions
- Preheat oven at 375 degrees.
- In a large bowl, add cubed sweet potatoes, cubed butternut squash, red peppers, salt, black pepper, and 3 Tbsp. Olive oil, mix well.
- In oven tray, add vegetables and spread evenly on the pan.
- Place in oven, bake for 30 minutes, until soft and fully cooked, set aside.
- In a large pot, on medium heat, add butter, once melted add onion cook, until caramelized. Then add roasted vegetables and cook for 10 minutes, until tender.
- Add vegetable broth, using an immersion blender, puree soup.
- Add cooking cream, cook for 10 minutes. Remove from heat and ready to serve.
What You Need
