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Butternut Squash & Sweet Potato Soup by

Tags: Vegan


1 Butternut Squash (peeled, seeded and cubed)
1 Cup Carrots (diced)
2 Leeks (thinly sliced)
1 Sweet Potato (cubed - you can peel it if you want but I didn't)
5 Cups Better Than Bouillon Vegan No Chicken Broth (made per instructions on the package)
1 Tablespoon Tony Chachere's Original Creole Seasoning
2 Dashes Liquid Smoke
1 teaspoon Fresh Ground Black Peppercorn (you might want more to sprinkle over the top)
2 teaspoons Louisiana Hot Sauce
1 Tablespoon White Wine
2 teaspoons Lemon Juice
1 teaspoon Cumin
2 Cloves Garlic (minced)
2 Tablespoons Olive Oil
Dry Roasted Pepitas (pumpkin seeds) to sprinkle over the top


Toss all ingredients except Pepitas into a large soup pot or Dutch oven and heat to a boil. Then cover and reduce heat to a simmer. Let simmer for 20 to 30 minutes or until all the vegetables are extremely tender.

Now if you have an immersion blender, you can use it to puree your soup but if you are using an enameled Dutch oven you may not want to do that because the immersion blenders can chip your Dutch oven coating. Instead, you can puree your soup in batches in a regular blender.

Serve with some Black Pepper and Pepitas sprinkled over the top

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