Pumpkin and Sweet Potato Soup
This is my favorite soup, I don't measure ingredients but this is approximately what I do:
2 sweet potatoes (cubed)
1 small butternut squash (cubed)
Chicken broth (gluten free and low sodium)
4 Tbsp butter
1 tsp (or more of chili)
1 onion (chopped)
1 tsp nutmeg
In a large saucepan melt the butter, add the chili and stir until you can smell the fragrance.
Add the onion and fry until transparent.
Add half a cup of chicken broth, then add the sweet potato and squash. Add more broth until nearly covering the potato and squash.
Bring to boil and then simmer until squash and sweet potato is soft.
Either mash or use a blender to get soup to the consistency you like (add more broth or water if it is too thick), add the nutmeg before blending.
TIP: don't blend if the liquid is piping hot - just believe me on this one ;)
Serve warm, I like it as it is but you can top with a little cream and/or bacon bits
PS you can use a pressure cooker and reduce the time taken to make this wonderful soup dramatically. Once up to temperature time for about 5 mins and then do a slow release (but if that is taking too long you can do a fast release)