Recipe of Butternut Squash and Sweet Potato Soup in 28 Minutes for Beginners

Hey everyone, hope you’re having an incredible day today. Today, I will show you a way to make a special dish, butternut squash and sweet potato soup. It is one of my favorites. This time, I will make it a little bit unique. This is gonna smell and look delicious.

Butternut Squash and Sweet Potato Soup is one of the most favored of current trending meals on earth. It’s enjoyed by millions every day. It is simple, it’s quick, it tastes delicious. Butternut Squash and Sweet Potato Soup is something that I’ve loved my whole life. They are fine 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 I've made many different butternut squash soup recipes. This one is superior to any I have ever made!

To get started with this particular recipe, we have to prepare a few ingredients. You can cook 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:

1. Take 1 butternut squash medium
2. Make ready 1 spanish onion
3. Prepare 3 - 4 cloves garlic , chopped
4. Get sage
5. Make ready thyme
6. Prepare 1 yam garnet
7. Take 1 apple
8. Take 2 celery , chopped sticks
9. Take 2 - 3 cups vegetable broth (as needed)
10. Prepare salt
11. Take pepper

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. But in my version, the addition of sweet potatoes adds creaminess and sweetness to this soup without the need for any dairy. How to Make Butternut Squash and Sweet Potato Soup. I can't even begin to describe how rich and luscious this soup is while it uses only healthy vegetables.

Instructions to make Butternut Squash and Sweet Potato Soup:

1. 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)
2. 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
3. Meanwhile, finely chop onion and celery and apple and saute in olive oil until very soft. Then add chopped garlic
4. 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.
5. Once the squash is cool, scoop out seeds and remove skin, then place in large soup pot under low heat
6. Add leftover liquid, vegetable broth, and combine all other cooked ingredients into pot as well.
7. 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)
8. Add sage, thyme, salt and pepper to taste.
9. Note: Using curry powder and related spices instead of thyme and sage also creates a delicious outcome!

I adore butternut squash and to make the flavour of this nutritious vegetable even deeper I roasted it prior to putting it in the soup. Sweet potatoes - Choose smaller potatoes, with tight, unwrinkled skin. Onion - You could use shallots for a sweeter taste. Garlic - We used two cloves, but This is a really nutrient dense soup, as both butternut squash and sweet potatoes have so many health benefits. Can I freeze this Butternut Squash and Sweet Potato Soup?

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