Recipe Name Debbie's Butternut Squash & Sweet Potato Soup Submitted by alsemall Recipe Description Adapted from a similar recipe. Quantity 8 Quantity Unit cup Prep Time (minutes) 15 Cook Time (minutes) 60 Ready In (minutes) 75

Ingredients Amount Measure 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 Steps Sequence Step 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.