Ingredients
1 large butternut squash
3 medium sweet potatoes
1 large red onion
1 large semi-ripe plantain
½ tbs salt
½ tbs black pepper
1 tsp cinnamon
½ tsp nutmeg
1tsp Italian seasoning
½ tbs garlic powder
1 cup almond milk
Instructions
Peel the butternut squash and remove the seeds. Then take the squash and cut it into large chunks. Take the plantain and sweet potato, peel, and slice them into large rounds. Take the onion and slice.
Take the sliced red onion and place it in a pot on medium-high heat. Drizzle with olive oil and sautee until the onions start to sweat. Then add the squash, sweet potatoes, and plantain to the pot. Stir and bring the heat down to medium. Allow them to o cook for 5 minutes. Take a pitcher of water and fill the pot until the water just covers the vegetables. Stir and cover with a lid. Let the vegetables cook at medium heat for 15 minutes, or until the squash and potatoes are tender, and slide off a fork easily.
Remove from the heat and using a hand blender, blend the soup until it is smooth and creamy. Add the salt, pepper, cinnamon, nutmeg, Italian seasoning, and garlic powder. Stir until well incorporated. Add the cup of almond milk and mix well.
Serve hot with some toasted bread and butter or some savory crackers.
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