Sweet Potato & Butternut Squash Soup

1 small butternut squash, peeled and seeded, cubed
1/4 cup butter
1 small onion, diced
1/4 cup gluten-free flour
3 cups chicken broth
3 small sweet potatoes, peeled & chopped
ground cinnamon
ground cloves
salt and pepper
3/4 cup heavy cream

1. Heat butter in a medium saucepan, add onions and cook until translucent, about 5 minutes.

2. Add flour, stir to make roux, cook for 5 minutes then slowly add stock until blended.

3. Add butternut squash, sweet potatoes, spices, salt and pepper.

4. Bring to a boil, lower heat and cook for 20-30 minutes.

5. Add cream. Remove from heat and puree the soup.

6. Return to the pot and reheat.

Servings: 6


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