Spiced Butternut Squash And Sweet Potato Soup

Serves 4

Ingredients

• 1 tablespoon vegetable oil
• 1 smoked turkey drumstick or wing
• 1 small butternut squash, peeled and small diced (about 6 ounces)
• 1-2 small sweet potato, peeled and small diced(6 ounces – can use canned sweet potatoes)
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon pumpkin spice
• ½ teaspoon cumin
• ½ to 1 cup vegetable or chicken stock (unsalted)
• 2 twigs of fresh thyme
• ¼ cup half n half (optional)

Method

• Preheat sauté pan to medium high heat. Add oil to the pan
• Add onions and then garlic to sauté pan. Sauté until vegetables are tender and starts caramelizing.
• Add smoked turkey to pot.
• Add diced squash and sweet potatoes to Dutch oven or stock pot. Add salt, pepper, pumpkin spice, and cumin.
• Cook the squash and potatoes until brown bits begin to develop.
• Deglaze pan with vegetable stock scraping brown bits from the bottom of the pan.
• Add thyme to the pot.
• Allow vegetables to cook until thoroughly cooked and very soft.
• Remove soup from heat.
• Remove smoked turkey and thyme. Puree with a stick blender, food processor, or blender. Add more vegetable stock if soup is too thick and reheat.
• Finish with half n half if desired. Serve and enjoy!