Hey everyone, I hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, sweet potato and butternut squash soup. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
Sweet potato and butternut squash soup is one of the most popular of recent trending meals in the world. It’s simple, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Sweet potato and butternut squash soup is something which I’ve loved my whole life. They are nice and they look fantastic.
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; simmer until Oh my goodness this soup is so delicious, and I tasted it before I added the cream! Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer.
To begin with this particular recipe, we must first prepare a few components. You can cook sweet potato and butternut squash soup using 12 ingredients and 8 steps. Here is how you can achieve that.
The ingredients needed to make Sweet potato and butternut squash soup:
- Prepare the soup
- Take 1 tbsp olive oil
- Take 2 tsp minced garlic
- Get 1/2 medium onion / diced
- Get 2 medium sized butternut squash/ peeled, seeded and cut into 2" cubes
- Get 2 medium sweet potatoes / peeled and cut into 2" cubes
- Take 3 cup vegetable stock
- Get 1/2 tsp ground sage
- Take 1/2 tbsp salt
- Make ready 1 tsp ground white pepper
- Get 1/3 cup heavy cream
- Make ready 1 tbsp salted butter
Blend everything until smooth using a stick blender. Toast the ciabatta slices, and top each with a spoonful of garlic butter. Serve with the soup, drizzled with the remaining cream, and some black. Butternut squash soup is traditional on Thanksgiving and throughout the winter months, and I think almost everyone I know has their go-to butternut squash soup recipe.
Steps to make Sweet potato and butternut squash soup:
- In large dutch oven, place oil in heated pan.
- Saute onions and garlic until onion becomes translucent. ( just a few minutes )
- Add in all other ingredients except for cream and bring to a soft boil. Then reduce to simmer.
- Cook until squash and sweet potatoes are tender. About 20 minutes or so.
- Transfer soup to a blender and add cream. Blend until smooth. Be very careful when blending hot liquids!
- Return soup to pot and heat again a minute or so more. Check now for any need for added salt or pepper. ( to your liking ) Add in butter and stir in until melted.
- Serve. Add a dollup if sour cream on top and for a beautiful presentation a few fried sage leaves.
- ****** For fried sage leaves just add sage leaves in hot oil and fry.****** super easy and very pretty
But in my version, the addition of sweet potatoes adds creaminess and sweetness to this soup without the need for any dairy. One thing I'm always amazed with is just how beautiful meals made of veggies are :) Also, for those looking to eat more vegetables, this is the easiest. Like I mentioned above, I was inspired by the classic butternut squash soups. However I put my own spin on in it by flavouring the soup with a touch of Thai red curry paste. This slimming friendly Butternut Squash and Sweet Potato Soup has a 'bit of a kick' and is guaranteed to warm you up on cold winter days.
So that is going to wrap this up with this special food sweet potato and butternut squash soup recipe. Thank you very much for reading. I am confident that you will 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 loved ones, colleague and friends. Thank you for reading. Go on get cooking!
