1 tbsp canola oil
1 small onion chopped
1 tbsp fresh minced ginger
1 pound butternut squash peeled and cubed
1 pound sweet potato peeled and cubed
1 medium potato
4 cups of chicken stock
2 cups of water
salt to taste
Heat the oil in a stock pot and add the onion and cook until tender, add in the minced ginger and cook until fragrant (about a minute). Add the sweet potato, squash, potato, chicken stock and water and bring to a simmer. Reduce the heat, cover and simmer for 45 minutes or until sweet potato, squash and potato are tender.
Using an immersion blender, blend the soup until smooth (if you don't have an immersion blender you can do it in the blender in batches).
Add salt to taste and you're done, easy as that!
Enjoy!
