Butternut Sweet Potato Creamy Soup

Butternut Sweet Potato Creamy Soup

1 Butternut Squash (approx. 2 pounds)

1 Sweet Potato (med)

1 onion chopped

1/2 tsp curry powder

1/4 tsp nutmeg

2 cups Vegetable broth

1/2 cup Almond Milk

Salt & Pepper to taste

Microwave squash & sweet potato approximately 5 minutes.  Cover and let set for a few minutes to sweat and cool to be handled.  Then peel and cut into 12 inch cubes.

Combine broth, onion, squash & sweet potato cubes along with spices in saucepan.  Bring to boil, then reduce heat, cover and cook 10 minutes until vegetables are tender.

Remove from heat and blend with immersion blender until smooth.  Add milk, salt & pepper and stir.  Reheat on low heat until desired temp.  Ready to serve.