Hey everyone, it’s me, Dave, welcome to our recipe page. Today, I will show you a way to make a distinctive dish, butternut squash and sweet potato soup. It is one of my favorites food recipes. For mine, I’m gonna make it a little 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 appreciated by millions every day. It is easy, it is fast, it tastes delicious. Butternut Squash and Sweet Potato Soup is something that I have loved my entire life. They’re nice and they look fantastic.
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. Bring to a boil, then cover and reduce the heat to low. Serve with croutons, parsley and a dollop of Greek yogurt (all optional).
To get started with this particular recipe, we have to prepare a few ingredients. You can cook butternut squash and sweet potato soup using 11 ingredients and 9 steps. Here is how you can achieve it.
The ingredients needed to make Butternut Squash and Sweet Potato Soup:
- Make ready 1 butternut squash medium
- Take 1 spanish onion
- Take 3 - 4 cloves garlic , chopped
- Prepare sage
- Get thyme
- Prepare 1 yam garnet
- Prepare 1 apple
- Take 2 celery , chopped sticks
- Get 2 - 3 cups vegetable broth (as needed)
- Get salt
- Make ready pepper
Once the coconut oil is melted, add a diced yellow onion and cook until translucent. Then, stir in cubed butternut squash, sweet potato, green apple, vegetable broth, cinnamon, curry powder, ground ginger, and nutmeg. Heat the oil in a heavy soup pot or Dutch oven over medium heat. On a large baking sheet add the chopped butternut squash, sweet potato, and carrot.
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!
Heat the oil in a heavy soup pot or Dutch oven over medium heat. On a large baking sheet add the chopped butternut squash, sweet potato, and carrot. Drizzle with olive oil and toss the veggies to make sure they are all coated with oil. Tips for making this Slow Cooker Butternut Squash Soup with Sweet Potato: You can get the chopping out of the way the night before to save time in the morning or whenever you plan to start the soup cooking in your slow cooker. Just place all of the chopped ingredients in a large container, cover, and keep in your refrigerator overnight.
So that’s going to wrap this up with this special food butternut squash and sweet potato soup recipe. Thank you very much for reading. I am sure you will make this at home. There is 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, friends and colleague. Thanks again for reading. Go on get cooking!
