Hello everybody, I hope you’re 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. For mine, I am going to make it a little bit tasty. This will be really delicious.
Butternut Squash and Sweet Potato Soup is one of the most well liked of recent trending foods in the world. It’s appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They’re fine and they look wonderful. Butternut Squash and Sweet Potato Soup is something that I’ve loved my entire life.
This easy-to-make butternut squash soup with sweet potatoes, apples, and warm spices tastes like fall in a bowl. What you'll need to make Butternut Squash and sweet potato soup. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer.
To get started with this particular recipe, we must 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:
- Make ready 1 butternut squash medium
- Take 1 spanish onion
- Make ready 3 - 4 cloves garlic , chopped
- Prepare sage
- Make ready thyme
- Prepare 1 yam garnet
- Get 1 apple
- Get 2 celery , chopped sticks
- Get 2 - 3 cups vegetable broth (as needed)
- Get salt
- Take pepper
Both sweet potato and butternut squash are really cheap at this time of year. Not only are they great for soups, but they are. 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.
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!
Along with the butternut squash, I added some sweet potatoes to make the soup extra creamy and filling. I know it is spring and all, but soup remains on the menu at our house all year long. I had a butternut squash and sweet potato sitting on the counter I pureed the soup with my magic wand and was very pleased with my roasted squash soup. It is very creamy and smooth. Looking for soup recipes, squash recipes, butternut squash soup recipes, sweet potato recipes or homemade soup recipes?
So that is going to wrap it up for this special food butternut squash and sweet potato soup recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
