Butternut Squash & Sweet Potato Soup

Ingredients

• butter 2 tbsp
• olive oil 2 tbsp
• onion 1 whole
• carrots 2 whole
• garlic 3 clove
• bell pepper optional 1 whole
• butternut squash (half a 3 lb squash) 1.5 lb
• large sweet potato 1 whole
• salt 0.5 tsp
• can cannellini beans 14.5 oz
• Lawry's seasoning 0.5 tsp
• rosemary 0.5 tsp
• parsley 0.5 tsp
• curry powder 1.5 tsp
• lemon, juiced 0.5 whole
• chicken stock 4 cup
• chicken stock cube 1 whole
• pepper 0.5 tsp

Instructions

1. 1

   Heat the butter and olive oil and soften the onion, carrots, garlic, and pepper.

2. 2

   Add the cubed butternut squash and sweet potato.

3. 3

   Pour in the chicken stock and stock cube, add the cannellini beans, and stir in the Lawry's, rosemary, parsley, curry powder, salt, and pepper.

4. 4

   Simmer 25-30 minutes until the squash and sweet potato are tender.

5. 5

   Add the lemon juice and blend until smooth.