I love soup season and that warm belly feeling I get from a hearty and healthy soup.
Butternut squash soup is my absolute favorite soup of all time. However, I often find myself feeling peckish after I have eaten it. What I have found is adding a little but of sweet potato helps make the soup heartier and keeps me full longer.
Why did I add sweet potato?
The sweet potato greatly compliments the butternut squash as it helps to further develop the sweet taste we all love and crave from butternut squash soup.
Why is Sweet Potato so great?
It contains complex carbohydrates, fibre and beta-carotene. Complex carbohydrates take longer to break down and provide more lasting energy in the body than simple carbohydrates. Fibre is essential for digestion as it helps you feel fuller for longer; it can improve cholesterol and blood sugar levels and can assist in preventing some diseases such as diabetes, heart disease and bowel cancer. The human body turns beta-carotene into vitamin A, which is beneficial for healthy skin, our immune system, and good eye vision.
- 1 large sweet potato, peels and chopped into 1-inch pieces
- 1 lb cubed seeded peeled butternut squash and chopped into 1-inch pieces
- 1 medium apple, chopped
- 1 large onion, cut into 1-inch pieces
- 1 tablespoons packed brown sugar
- 1/2 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon all spice
- 1/4 teaspoon ground pepper
- 1/2 teaspoon nutmeg
- 4 cups broth
- Trader Joe’s Kale Gnocchi
- Aleppo Chili Flakes
- Chili Oil
- Place all ingredients into a pot and simmer on medium until all produce is cooked and soft.
- Turn heat off and let cool for 5 minutes.
- Using a hand blender to blend all produce until smooth.
- Cook Kale Gnocchi on Air fryer at 400 degrees for 15 mins.
- Garnish the soup with the kale gnocchi and drizzle of the chili oil and Aleppo flakes.