Sweet Potato and Butternut Squash Soup
Susan
ingredients
- 1 tablespoon canola oil
- 1 small onion, chopped
- 1 tablespoon minced fresh ginger
- 1 pound butternut squash, peeled and diced
- 1 pound sweet potatoes, peeled and diced
- 1 medium-size Yukon gold or russet potato, peeled and diced
- 6 cups water, chicken stock, or vegetable stock
- Salt to taste
directions
- 1
Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.
- 2
2. Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.
- 3
Yield: Serves 6
- 4
Advance preparation: You can make this a day ahead and refrigerate. Reheat gently. The soup freezes well. Once thawed, whisk well to smooth out the texture, and reheat.
Source: Susan
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