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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 6 | cups, cubes | butternut squash peeled, seeded, & cut into 1" cub | 3 | cups, cubes | Sweetpotato | 2 | cups | Reduced Sodium Vegetable broth | 2 | cups (8 fl oz) | water | 1 | medium (2-1/2" dia) | Onion, chopped | 1 | tablespoon | garlic, chopped | 4 | sprays (about 1 second) | cooking spray | 1 | tablespoon | parsley flakes | 1 | tablespoon | basil | 1/4 | teaspoon | cayenne pepper | 1/4 | teaspoon | salt | 1/4 | teaspoon | black pepper |
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Steps
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Sequence
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Step
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| | 1 | Spray bottom of dutch oven then saute chopped onion and garlic until onion is translucent. | | 2 | Add 2 cups of low sodium vegetable broth and 1 32 oz package of cut butternut squash chunks. Simmer until squash is cooked. | | 3 | Puree squash chunks with immersion blender. | | 4 | Add 2 cups water, half of a 32 oz package of sweet potato chunks and remaining ingredients and simmer until sweet potato chunks are cooked. |
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