Sweet Potato and Butternut Squash Soup


  • 5-6 small sweet potatoes
  • 1 butternut squash
  • 1/2 cup chopped white onion
  • 1/3 cup chopped green onion
  • olive oil
  • 1 whole clove garlic, peeled
  • 1/4 teaspoon cloves
  • bay leaves
  • rice milk
  • margarine or butter
  • raw sugar
  • salt


  1. Cut the squash in half, remove seeds, and place face down in a baking pan. Bake at 400 degrees until soft, about 45 minutes to an hour. (The skin should be slightly browned and bubbling.) With a spoon, scoop the meat into a large mixing bowl.
  2. While squash is baking, boil the sweet potatoes until soft. Peel and cut into small chunks. Add to the mixing bowl.
  3. In a pan, brown garlic in olive oil. Add green and white onions and cloves and sauté until golden brown. Combine the mixture with the potatoes and squash, and sprinkle with salt, bay leaves, and raw sugar to taste.
  4. In small batches, spoon the mixture into a blender and puree, adding water and rice milk for desired consistency: more rice milk will make the soup creamier; more water will dilute it.
  5. Return the mixture to the pot. Heat, adding more seasoning as needed. Serve warm.

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