Hey everyone, 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 will make it a bit tasty. This is gonna smell and look delicious.
Butternut Squash and Sweet Potato Soup is one of the most popular of current trending meals on earth. It’s easy, it is fast, it tastes yummy. It is appreciated by millions every day. They are fine and they look wonderful. Butternut Squash and Sweet Potato Soup is something that I’ve loved my whole 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!
To begin with this recipe, we must prepare a few components. 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:
- Make ready 1 butternut squash medium
- Make ready 1 spanish onion
- Prepare 3 - 4 cloves garlic , chopped
- Make ready sage
- Take thyme
- Get 1 yam garnet
- Get 1 apple
- Get 2 celery , chopped sticks
- Prepare 2 - 3 cups vegetable broth (as needed)
- Make ready salt
- Prepare pepper
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. How to Make Butternut Squash and Sweet Potato Soup. I can't even begin to describe how rich and luscious this soup is while it uses only healthy vegetables.
Steps 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!
I adore butternut squash and to make the flavour of this nutritious vegetable even deeper I roasted it prior to putting it in the soup. Can I freeze this Butternut Squash and Sweet Potato Soup? This recipe can be frozen, but please remember to do the following How do I reheat this Butternut Squash and Sweet Potato Soup? This creamy Slow Cooker Butternut Squash and Sweet Potato Soup is one that shows up around here regularly. I am a big butternut squash fan and love making various versions of this soup.
So that is going to wrap it up with this special food butternut squash and sweet potato soup recipe. Thanks so much for your time. I’m sure that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
