Sweet Potato and Butternut Squash Soup

Late fall hunts, first snowfalls, and the start of comfort foods is usually what I associate October with. If you are in need of a comfort food, but still wanting to stay healthy and wanting to start using your winter squash crop here is a recipe for you. This recipe can be prepped ahead of time and can be added to any crockpot.

Please note that some of the ingredients added to this recipe are my own individual tastes, as well as, what there was available to use. The recipes that served as inspiration for this recipe can be found here: https://www.howsweeteats.com/2019/10/sweet-potato-chowder/ -original recipe

And a shout out to my friend Brandi St. Clair, who posted her own take on this recipe and inspired me to make my own. https://www.facebook.com/brandi.stclair.9

Below you will find a list of all of the ingredients you will need to make the Sweet Potato and Butternut Squash Soup

Ingredients:

4 oz bacon, diced⁣

1,5 lbs of breakfast sausage

1 tablespoon unsalted butter⁣

1 sweet onion, diced⁣

3 garlic cloves, minced⁣

½ teaspoon salt⁣

½ teaspoon pepper⁣

¼ teaspoon ground sage⁣

¼ teaspoon ground nutmeg⁣

½ cup chopped carrots⁣

6 cups chopped sweet potato and butternut squash, about 1 inch in size⁣

6 cups reduced-sodium chicken stock⁣

2 cups of white wine (optional)

⅓ cup half and half or coconut cream ⁣

2 cups chopped kale⁣ or other preferred green

3 tablespoons roasted salted pepitas, for topping⁣

Instructions

1. Heat a large pot over medium-low heat and add bacon. Cook, stirring occasionally, until the fat is rendered and is crisp. Remove with a slotted spoon and put on a paper towel lined plate to remove any excess grease.⁣

2. Add your breakfast sausage to the same pot and cook until browned

3. Once sausage is browned, add in your vegetables, seasonings, and butter. Cook until veggies are softened.

4. Mix in butternut squash, sweet potato, and carrots, throughly mix and cook for about 5 minutes.

5. Add in all your liquid and bring to a boil. Then reduce to a simmer for 10 minutes.

6. Cover and cook for an additional 10-15 minutes or until sweet potato and squash are soft.

7. Then add your cream and green (kale or other preferred green), cook for about 10 minutes. **Can add thickener here if desired or mash/blend some of the squash and sweet potato for a fuller texture.

And last but not least enjoy! #earnyourwild #reelcamogir