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Butternut squash and sweet potato are a classic pairing—and when blended together in this rich and creamy soup, they are a match made in heaven. Slow roasting these veggies before adding them to the soup gives them the deep caramelized flavor that makes this dish truly shine. It’s also perfect for freezing and enjoying later!
1 tbsp olive oil + more for roasting vegetables
1 medium to large butternut squash, cut in half with seeds removed
1 large sweet potato, halved long ways
4 garlic cloves, peeled and smashed
1 tbsp butter
1 celery stalk, chopped
2 large carrots, chopped
1/2 sweet onion, chopped
4 cups (32 oz) chicken broth
2 sprigs of thyme
1 bay leaf
1/8 tsp freshly grated nutmeg
1/4 cup heavy cream
Chives, finely sliced (garnish)
Crème Fraiche (garnish)
Roasted Pumpkin Seeds (recipe below, garnish)
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Estd. 2019
info@sweetjuly.com
Oakland, CA
© 2023 Sweet July, All Rights Reserved
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Take 20% off your first order
Enter the code below at checkout to get 20% off your first order