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Roasted Butternut Squash and Sweet Potato Soup


  • 4 cups butternut squash, cut into chunks
  • 2 cups sweet potato, peeled and cut into chunks
  • 1 large yellow onion, sliced
  • 2 Tbsp Londonderry Blend
  • 2 Tbsp Olive Oil
  • ½ tsp ground nutmeg
  • ½ tsp ground cinnamon
  • 8 cups chicken stock (you may sub for vegetable stock)


  1. Preheat oven to 400 degrees
  2. Place butternut squash, sweet potatoes, and onion on a sheet pan, toss with Londonderry blend and olive oil, and salt and pepper to taste
  3. Roast for 30-45 minutes, or until vegetable are soft, caramelized, and slightly charred
  4. Transfer roasted veggies to saucepan and add half the chicken stock
  5. Using a hand blender, blend until smooth, then add the rest of the stock and mix until combined
  6. Stir in the cinnamon and nutmeg
  7. Let simmer for 5-10 minutes, then enjoy!

Optional: topped with cream and/or toasted pumpkin seeds