Butternut Squash Sweet Potato Soup

          We went to the Farmers Market this morning and I found a nice Butternut squash. I have been wanting to try this soup for some time now. I decided it was the perfect cool day to whip up some soup. This was a super easy recipe. The longest part of it is peeling and slicing and dicing everything. While it was cooking I even had time to cut a friends hair. All together it took me about an hour to make. So here is the yummy recipe.

• 1 small to medium Butternut Squash, peeled and cubed
• 1 Sweet Potato, peeled and cubed
• 1 Apple
• 1/2 a medium sweet onion
• 1 Tablespoon olive oil
• 1/2 tablespoon fresh ginger, minced
• 1 quart low sodium organic chicken broth
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• salt and pepper to taste

Instructions:

Cut butternut squash, apple, and sweet potato into 1 inch even sized cubes.

Heat a large pot or dutch oven over medium heat. When hot add olive oil and once the oil is hot add onions. Saute onions until tender.

Add in squash, apple, sweet potatoes, ginger, garlic, and chicken stock and bring to a simmer, cooking until squash is tender (about 15 to 20 minutes)

Carefully add mixture to a blender or food processor and puree.

Once pureed, add content back to pot and stir in cinnamon, nutmeg, salt, and pepper.