With a rainy, fall weekend upon us - staying in is a great way for us to relax. Weekends such as this, we enjoy big bowls of soup while watching movies or reading books. A new favorite for our family is this Butternut Squash and Sweet Potato soup.
Butternut Squash and Sweet Potato Soup
1 tbs olive oil
1 red chili pepper - seeded and chopped
1 small onion - chopped
1 lb butternut squash
2-3 sweet potatoes
4 cups vegetable stock
1 tbs tahini
Cut the squash in half and scoop seeds out. poke with fork, sprinkle with olive oil, salt and pepper. Roast in 350 degree oven until soft. Scoop flesh out and add into bowl.
Add olive oil into warm skillet, add chili pepper and onion and stir until softened. Into stock pot add vegetable stock and peeled diced potatoes. Cook until fork tender. Add squash, onions, peppers, and tahini to pot. Stir until combined well. Add to food processor in small batches and pulse until smooth.