Butternut Squash and Sweet Potato Soup

It is officially this time of year: the leaves are falling from the trees, everything seems wet all the time, you put an extra layer of clothes on before going out, and you can’t decide which scarf you should be wearing when leaving the house. It is fall my friend.

Fall is also a season to celebrate. Growing up as a French Canadian, we didn’t really highlight Thanksgiving. I mean we would celebrate the harvest season in our own way, but it was never a big deal. Since I have been dating my Anglophone man however, I have learned to embrace this new holiday.

So since it is fall, and since it is Thanksgiving weekend starting very shortly, I thought I would share a pretty easy and tasty recipe that could be the perfect starter to any dinner, or the perfect meal on a cloudy or rainy evening.

I am a bit tonight so my post will be short. I hope you will have a chance to try this recipe and that you will enjoy it. And Happy Thanksgiving!

You will need:
1 butternut squash, peeled and diced
1 big sweet potato
1 onion
2 garlic cloves, crushed
Fresh thyme
4 cups of vegetable broth
1 big tomato, shocked and peeled preferably, diced
Fresh basil
Fresh or dry oregano
Salt and pepper
Sour cream to garnish

What to do:
In a big pot, mix about 1 tablespoon of butter with the onion and garlic and stir for about a minute. Add the diced squash and sweet potato with one branch of thyme. Season with salt and pepper.

Add two cups of the vegetable broth, bring to a boil, bring the heat to low and cover the pan. Let it simmer for about 8 minutes.

Add the rest of the broth, the tomato, some chopped fresh basil, some fresh thyme leaves, and a good teaspoon of oregano. Cover again and let it simmer for about 15 minutes.

Once the squash is cooked, puree the soup in a blender. Add salt and pepper to taste.

Serve with the garnish of your choice (sour cream or some fresh herbs). Enjoy!