Confident Kitchen

Skill: Easy
Prep: 5 minutes
Total: 50 minutes

Ingredients:

• 1/2 butternut squash
• 1 sweet potato, peeled
• 1 1/2 cups vegetable broth
• 1/4 teaspoon cinnamon
• 1/2 teaspoon freshly ground pepper
• 1/4 teaspoon cardamom (optional)
• 1/4 cup milk (optional)

Bake butternut squash and halved sweet potato at 425F for 40 minutes. Remove skin from butternut squash and puree in a blender (or using an immersion blender) with broth. Pour into a saucepan, add cinnamon, cardamom, pepper and cook on low for 5 minutes. Serve warm with a swirl of milk if desired.

**Notes** I forgot about the squash while I was cleaning up the apartment, so it caramelized a bit in the oven. Combined with the sweet potato, the soup was pretty sweet so we served it with pieces of artisan bread that had large salt crystals on top. That gave it a nice balance of sweet and salty. We also served this with a side salad of fresh spinach leaves, blue cheese, pecans, and pear.