Butternut Squash and Sweet Potato Soup

Butternut Squash & Sweet Potato Soup

Author: Sarah @ Nature’s Nurture

Butternut squash and sweet potato are pureed with a sauteed mixture of ginger, garlic, onions, and a granny smith apple, for a warm, hearty, delicious bisque-like soup.

Ingredients

1 lb butternut squash, peeled, seeded, and cut into chunks
1 sweet potatoes, cut into chunks (I left the skin on, but washed really well)
2 carrots, peeled and chopped
1 stalks celery, chopped (I didn’t have any and it was still delicious!)
1/2 onion, peeled and chopped
1 cloves garlic, minced
1 (3 in.) piece of ginger, peeled and finely chopped
1 apple, cored and chopped (I used granny smith and left the skin on)( I used 1 Cup Pineapple juice instead)
2 tablespoons butter or oil
2 cups vegetable broth ( I used chicken broth)
2 1/2 cups water (I did not use water)
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon cumin
1/2 teaspoon curry powder
1 Tb brown sugar
1/3 cup heavy cream (optional, but makes it more creamy)(this is not included in calorie count)
Instructions
Sautee the carrots, celery, onion, garlic, ginger, and apple in butter or oil until soft, about 10 minutes. Set aside.
Add squash and sweet potato to a large pot and cover in broth and water.
Bring to a boil, then add sauteed mixture to the pot and simmer on medium heat until all vegetables are soft.
Add cinnamon, nutmeg, salt, pepper, cumin, and curry, and stir to mix well.
Turn heat to low, and add brown sugar and mix well.
Blend with an immersion blender (or put into a regular blender in batches) and puree until almost smooth.
Optionally add the cream and stir until soup has changed color.
Serve with crusty bread and a salad.
This soup was so yummy, it’s definitely going into the regular rotation, as long as those beautiful butternuts are in season!
Have you cooked with butternut squash before? What are your favorite ways to use butternut squash?

Saute veggies in oil and butter. Bake squash and sweet potato till soft. Heat squash and sweet potatoe in juice and broth on stove. Add spices. Add veggies to broth when cooked. Heat till potato and squash are soft. Blend till smooth.

Serving Size: Makes 3, 1 1/2 cup servings

Number of Servings: 3

Recipe submitted by SparkPeople user LYDIAHILL2000.