Hey everyone, it’s me, Dave, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, sweet potato and butternut squash soup. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Add the butternut squash, sweet potatoes, chicken broth, salt, and pepper to the pot. Bring to a boil, then cover and reduce the heat to low I've made many different butternut squash soup recipes. This one is superior to any I have ever made! Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer.
Sweet Potato and Butternut Squash Soup is one of the most well liked of recent trending meals on earth. It is enjoyed by millions every day. It’s easy, it’s quick, it tastes delicious. They’re fine and they look wonderful. Sweet Potato and Butternut Squash Soup is something that I have loved my entire life.
To get started with this recipe, we have to prepare a few ingredients. You can cook sweet potato and butternut squash soup using 6 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Sweet Potato and Butternut Squash Soup:
- Get 1 knob butter
- Get 1 tsp olive oil
- Take 1 large white onion, diced
- Make ready 1 large sweet potato, peeled and diced
- Prepare 1 butternut squash, peeled and diced
- Take 900 ml vegetable stock
Butternut squash soup is traditional on Thanksgiving and throughout the winter months, and I think almost everyone I know has their go-to butternut squash soup recipe. But in my version, the addition of sweet potatoes adds creaminess and sweetness to this soup without the need for any dairy. Remove the sweet potatoes and butternut squash from the oven and add to the pan with the stock. Blend everything until smooth using a stick blender.
Instructions to make Sweet Potato and Butternut Squash Soup:
- Melt the butter in the pan and add the oil.
- Add the onions to soften, then the sweet potato and the butternut squash, stir for 1 minute or so.
- Add stock and bring to the boil, turn down the heat and simmer for around 45 minutes.
- Use a hand bender to blend all the ingredients together.
Remove the sweet potatoes and butternut squash from the oven and add to the pan with the stock. Blend everything until smooth using a stick blender. Toast the ciabatta slices, and top each with a spoonful of garlic butter. Serve with the soup, drizzled with the remaining cream, and some black. One thing I'm always amazed with is just how beautiful meals made of veggies are :) Also, for those looking to eat more vegetables, this is the easiest.
So that’s going to wrap this up for this exceptional food sweet potato and butternut squash soup recipe. Thanks so much for reading. I am sure you can make this at home. There is gonna be interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!
