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Pumpkin Butternut Squash Soup with Sweet Potatoes

Print Recipe
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Course: Soup
Ingredients Equipment Method

Ingredients
  

  • 1 butternut squash (cut into pieces)
  • 400 gram sweet potatoes (cut into pieces)
  • 3 tbsp olive oil
  • 3 cloves of garlic (minced)
  • 2 onions (chopped)
  • 1 tsp cinnamon
  • 2 tbsp honey
  • 4 fresh thyme sprigs
  • 3 vegetables tablets for broth
  • 2 liter water
  • salt and pepper to taste
  • 125 gram goat cheese

Equipment

  • Blender

Method
 

  1. Half the butternut squash and remove seeds and cut into pieces. Peel potatoes and cut into pieces. Chop onions and mince the garlic.
  2. Heat the oil and fry onions, garlic in 2 minutes. Add the butternut squash, potatoes, cinnamon, honey, thyme, broth tablets and the water. Bring to a boil and simmer for 15/20 minutes. Puree the soup add salt and pepper to taste.
  3. Divide over the bowls and put in each bowl some pieces of goat cheese.