Hi, I am Laura. Today, I will show you a way to make butternut squash and sweet potato soup recipe. Never skip today’s recipe. This is a very easy recipe to try and is one of my family food recipes. This time, I am going to make it a little bit tastier. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Butternut Squash and Sweet Potato Soup Recipe
Butternut Squash and Sweet Potato Soup is one of the most favored of current trending meals in the world. It’s enjoyed by millions daily. It is easy, it is quick, it tastes delicious. Butternut Squash and Sweet Potato Soup is something which I’ve loved my whole life. They’re nice and they look wonderful.
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 that.
The ingredients needed to make Butternut Squash and Sweet Potato Soup:
- Get 1 butternut squash medium
- Get 1 spanish onion
- Get 3 - 4 cloves garlic , chopped
- Get sage
- Get thyme
- Take 1 yam garnet
- Take 1 apple
- Get 2 celery , chopped sticks
- Take 2 - 3 cups vegetable broth (as needed)
- Make ready salt
- Get pepper
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!
So that is going to wrap this up with this distinctive dish butternut squash and sweet potato soup recipe. Thank you very much for reading. I am confident you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Happy cooking.
