Since Fall rolled around, I’ve been eating very simply. It’s difficult to maintain a raw diet when the weather turns. My meals include plenty of soups and stews, and this soup is one of my favourites.
Not only is it sweet, luscious and creamy, but it’s easy to create variety by making little adaptations. Sometimes I add cauliflower or carrots to the mix, other times I’ll throw in curry powder and cayenne. Sometimes I’ll leave out of the sweet potato.
Play with your food. Have fun, ok?
Butternut Squash and Sweet Potato Soup
1 small butternut squash, peeled and cubed (about 3 cups)
1 medium-sized sweet potato, chopped into one-inch dice (about 1 ½ cups)
1 small onion, sliced
3 garlic cloves
½ tsp salt
3 cups water
Bring the three cups of water to a boil in a pot. Once the water is boiling, place the squash, sweet potato, onion and garlic into a steamer basket and steam the vegetables for about 20 minutes, or until tender.
Add all the vegetables to a blender, along with the water used to steam them (this way, you retain any nutrients that have leached into the water). Blend until smooth. Add more water if needed.
Season to taste, then serve.