I was really excited about having a whole bunch of soup at the start of the week, now I’m actually starting an anti-soup activist awareness support group. Nobody needs 16 quarts of assorted soups. I finished the last of it today and can’t wait to chew my lunches. Mind you, my cold was completely destroyed after 2 days. I’m not selling this soup very well. It was good. Look, everyone already knows how to make this soup 100 different ways [sometimes I use carrots instead of sweet potatoes] but for the sake of it being on my blog, here it is:
1 large sweet potato, peeled and cubed
1 butternut squash, peeled and cubed
1 sweet onion, chopped
3 garlic cloves, minced
1″ chunk of fresh ginger, minced
1 tsp salt
8 cups vegetable stock
1 tbsp unrefined coconut oil
In large stock pot, melt coconut oil at medium heat. Seriously just combine, sweet potato, butternut squash, onion, garlic, ginger and salt and sauté for 25 minutes or until all vegetables are soft. Add vegetable stock and heat for 10 minutes. Transfer soup to blender. Blend.
If you are using a glass jar, let the soup cool for 30 minutes and preheat the jar under hot tap water before transferring.