2 years ago

Creamy with hints of earthy sweetness, this sweet potato and butternut squash soup is a simple and satisfying vegan soup idea for a cold night.

Ingredients
2 sweet potatoes
1 butternut squash
Sunflower oil
1 tsp of black pepper
1 tsp of thyme
1 tsp of rosemary
1/2 tsp of turmeric
1 cup of vegetable broth1 cup of hemp milk

Directions

1. Preheat oven to 400F.

2. Peel and slice sweet potatoes and butternut squash. Add to a baking sheet and drizzle with sunflower oil. Sprinkle with black pepper, thyme, rosemary and turmeric. Mix well.

3. Bake for 40 minutes, tossing after 20 minutes.

4. Remove from oven and let cool.

5. Add to a blender and pour in vegetable broth and hemp milk. Blend until smooth.

6. Serve and enjoy!

Full Recipe: livegrowgreen.com/blog/sweet-potato-and-butternut-squash-soup

More vegan recipes at: livegrowgreen.com

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