Hello everybody, hope you are having an amazing day today. Today, I’m gonna show you how to make a distinctive dish, butternut squash and sweet potato soup. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.
Butternut Squash and Sweet Potato Soup is one of the most well liked of current trending foods in the world. It is simple, it is quick, it tastes yummy. It’s appreciated by millions daily. They are nice and they look wonderful. Butternut Squash and Sweet Potato Soup is something that I’ve loved my entire life.
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! Perfect balance of spices, sweetness and creaminess!
To begin with this particular recipe, we have to first prepare a few ingredients. You can have butternut squash and sweet potato soup using 11 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Butternut Squash and Sweet Potato Soup:
- Take 1 butternut squash medium
- Get 1 spanish onion
- Take 3 - 4 cloves garlic , chopped
- Prepare sage
- Get thyme
- Prepare 1 yam garnet
- Get 1 apple
- Get 2 celery , chopped sticks
- Prepare 2 - 3 cups vegetable broth (as needed)
- Prepare salt
- Make ready pepper
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. Is there anything quite as satisfying when it's cold outside than a huge bowl of steaming soup, served alongside a buttered crusty roll? And this butternut squash and sweet potato version is SO healthy, and incredibly easy to make.
Instructions to make Butternut Squash and Sweet Potato Soup:
- Wash whole butternut squash, cut of stem, and place in crock pot at and cook at low heat for 7-8 hours. (alternatively if you do not own a crock pot, place in dutch oven at 200 degrees for similar length of time)
- After 7 hours or when squash is soft, remove from pot, cut squash in half and let cool. Be sure to save any remaining liquid in pot for later use
- Meanwhile, finely chop onion and celery and apple and saute in olive oil until very soft. Then add chopped garlic
- Cut yam into small cubes and place in separate pan with olive oil, cook for several minutes on medium heat, stirring frequently, then add 1/4 cup or less of water and cover. Reduce heat to low and continue to check and stir frequently until yams are soft.
- Once the squash is cool, scoop out seeds and remove skin, then place in large soup pot under low heat
- Add leftover liquid, vegetable broth, and combine all other cooked ingredients into pot as well.
- Use a potato masher to mash everything until the soup reaches a relatively uniform consistency, adding additional broth if necessary. (still cooking on low heat)
- Add sage, thyme, salt and pepper to taste.
- Note: Using curry powder and related spices instead of thyme and sage also creates a delicious outcome!
Is there anything quite as satisfying when it's cold outside than a huge bowl of steaming soup, served alongside a buttered crusty roll? And this butternut squash and sweet potato version is SO healthy, and incredibly easy to make. If you love this, you've GOT to try our chicken noodle soup. Sweet potatoes - Choose smaller potatoes, with tight, unwrinkled skin. Onion - You could use shallots for a sweeter taste.
So that’s going to wrap it up for this special food butternut squash and sweet potato soup recipe. Thanks so much for reading. I am sure that you can make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
