Hello everybody, it is Drew, welcome to my recipe site. Today, we’re going to make 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 little bit unique. This will be really delicious.
Butternut Squash and Sweet Potato Soup is one of the most well liked of recent trending meals on earth. It’s simple, it is quick, it tastes delicious. It’s enjoyed by millions daily. They’re fine and they look wonderful. Butternut Squash and Sweet Potato Soup is something which I have loved my whole life.
The Best New And Exclusive Varieties For Your Gardens! Low Prices on Butternut Squash And Sweet Potato Soup Melt butter in pan and add oil. Add onions to soften, then the sweet potato and butternut squash; stir for one minute or so.
To begin with this particular recipe, we have to first prepare a few components. You can have butternut squash and sweet potato soup using 11 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Butternut Squash and Sweet Potato Soup:
- Take 1 butternut squash medium
- Get 1 spanish onion
- Take 3 - 4 cloves garlic , chopped
- Take sage
- Prepare thyme
- Get 1 yam garnet
- Prepare 1 apple
- Take 2 celery , chopped sticks
- Make ready 2 - 3 cups vegetable broth (as needed)
- Get salt
- Get pepper
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. Sheila's sweet potato and butternut squash soup 'My husband loves this soup. It's so tasty and makes enough for a week.
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!
You'll need to freeze some of it.' Sheila. This is a fresh colourful soup which, once cooled, can be kept in the fridge until the next day or frozen in portions. It's quick to prepare and only needs a chopping board and a large saucepan. In a large saucepan, melt the butter/margarine and add the onion and garlic until soft. Add the roasted butternut squash and sweet potato, paprika, chilli powder, vegetable stock and seasoning.
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