HOMEMADE SWEET POTATO AUTUMN SOUP

Soups make for a great meal option anytime during the year; but in my opinion, the best time is during the colder months – specifically autumn and fall. I find that by springtime I’m tired of all the soups and hot meals and am just aching to start the BBQ and salad diet!

One of my favorite soups to cook for us during the autumn/winter months is a very quick and easy creamy {minus the cream} vegetable soup.

This delicious + healthy soup is super easy and quick to make; the ingredients are simple; and the prep and cooking time is quick.

So, I don’t normally post recipes on here but I think it’s many duty for me to share this soup with you; here goes.

Ingredients:

  • 2 medium sized Yellow potatoes
  • 2 larger sweet potatoes
  • 2 regular carrots
  • 1 small butternut squash
  • 1 medium sized broccoli
  • Salt
  • Pepper

How to make it:

  1. Peel and cut into medium sized cubes the yellow and sweet potatoes. Rinse and put into pot. Pour water into pot so that it covers all the potatoes.
  2. Turn the stove on high to bring the water + potatoes to a boil.
  3. In the meantime, peel and cut into thick slices the carrots. Rinse them and also put them into the pot with potatoes. The water doesn’t have to be boiled at this point, but it’s good if the carrots are dropped into warmer water.
  4. Sprinkle pepper and salt into the pot – I’m not able to say exactly how much because I usually just eyeball it. You can always add salt and pepper later; so it’s better to use less now.
  5. Wash and cut into cubes the butternut squash. Rinse and drop into the pot with the potatoes and carrots.
  6. Use a wooden spoon to mix all ingredients in pot.
  7. Close the lid and let the ingredients come to a boil. Once boiling, mix everything again with a wooden spoon, close the lid, and change the temperature to somewhere between a low an medium. You want it to boil lightly; not simmer + not boil. Find a happy medium.
  8. In the meantime, cut up the broccoli and rinse. Set aside until ready to be added into the pot.
  9. Depending on your ingredients; everything in your pot should be soft + ready in about 30 minutes. Don’t hold me to it though; cook until potatoes, carrots, and squash are soft and basically ready to eat.
  10. At this point, you can add more salt and pepper as desired.
  11. Once you think it’s all done, throw in the broccoli. Give it about 5-7 minutes to cook.
  12. If you’re satisfied with the ingredients being cooked and done, turn the stove off and open the lid. Examine how much vegetable broth is left. I always grab a bowl and spoon a larger amount of the broth out. I never pour it out because it might have to be added back in later.
  13. Once you think you’ve taken enough of the broth out take a hand blender and start blending all the ingredients in the pot. At this point, if you think the soup is becoming too thick you can add in some of the broth; as desired.
  14. Blend until a creamy smooth consistency, of texture as desired. I always blend it pretty well; basically baby food.

It sounds super easy; and that’s because it is! It’s a quick meal that’s super delicious + healthy + filling. Since my husband agrees; my mission is accomplished.

So, this is the basic soup; you can add other ingredients as you think may like into the soup and/or add some toppings! When we recently made the soup we also cooked a grain mix which we added to the soup once it was in our bowls. Another great idea is to add sunflower or pumpkin seeds – I unfortunately didn’t have any on hand this time so we went with the grains.

Hope you enjoy my autumn soup recipe!

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