How to Make Award-winning Butternut Squash and Sweet Potato Soup

Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, butternut squash and sweet potato soup. It is one of my favorites food recipes. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Try Well Yes!® Sipping Soup with Non-GMO Ingredients You Can Feel Good About. Try Creating This Sweet Potato Pie With Marshmallow Meringue. To begin, melt the butter over medium heat in a large pot and add the onions. Add the butternut squash, sweet potatoes, chicken broth, salt, and pepper to the pot.

Butternut Squash and Sweet Potato Soup is one of the most popular of recent trending foods on earth. It is simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. They are fine and they look fantastic. Butternut Squash and Sweet Potato Soup is something which I’ve loved my entire life.

To get started 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 it.

The ingredients needed to make Butternut Squash and Sweet Potato Soup:

1. Take 1 butternut squash medium
2. Make ready 1 spanish onion
3. Prepare 3 - 4 cloves garlic , chopped
4. Get sage
5. Prepare thyme
6. Prepare 1 yam garnet
7. Get 1 apple
8. Make ready 2 celery , chopped sticks
9. Make ready 2 - 3 cups vegetable broth (as needed)
10. Make ready salt
11. Take pepper

I modified the recipe in a few different ways from the first few times I made it. In the past, I brushed olive oil and maple syrup on the vegetables before roasting, but I later found that roasting them in the skins kept them extra moist and saved some calories and added sugar from the final product. I have also specified the measurements for the. To the pot, add cubed butternut squash, sweet potatoes, vegetable stock, cinnamon, ground black pepper, and salt.

Instructions to make Butternut Squash and Sweet Potato Soup:

1. 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)
2. 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
3. Meanwhile, finely chop onion and celery and apple and saute in olive oil until very soft. Then add chopped garlic
4. 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.
5. Once the squash is cool, scoop out seeds and remove skin, then place in large soup pot under low heat
6. Add leftover liquid, vegetable broth, and combine all other cooked ingredients into pot as well.
7. 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)
8. Add sage, thyme, salt and pepper to taste.
9. Note: Using curry powder and related spices instead of thyme and sage also creates a delicious outcome!

I have also specified the measurements for the. To the pot, add cubed butternut squash, sweet potatoes, vegetable stock, cinnamon, ground black pepper, and salt. Squash and potatoes should be fork tender. Use an emulsion blender to puree the soup. On a large baking sheet add the chopped butternut squash, sweet potato, and carrot.

So that’s going to wrap this up for this exceptional food butternut squash and sweet potato soup recipe. Thank you very much for your time. I’m sure that you can make this at home. There is gonna be interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!