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Sweet Potato and Butternut Squash Soup
Nb persons: 6
Yield:
Preparation time:
Total time:
Source:
| 1Tbs | canola oil |
| 1 small | onion, chopped |
| 1 Tbs | minced fresh ginger |
| 1 LB. | butternut squash, peeled and diced |
| 1 LB. | sweet potatoes, peeled and diced |
| 1 medium sized | Yukon gold or russet potato, peeled and diced |
| 6 cups | water |
| chicken stock, alternative | |
| vegetable stock, alternative | |
| Salt to taste |
1. Heat oil in a heavy soup pot over medium heat. Add onion and cook, stirring, until tender, about 5 minutes. Add ginger and stir together until fragrant, about 1 minute. Add squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce heat, cover and simmer 45 minutes, or until all ingredients are thoroughly tender.
2. Using an immersion or traditional blender, purée the soup - just be careful to avoid getting splashed with the hot mixture. Return to the pot and stir with a whisk to achieve a smooth texture. Heat thoroughly, adjust salt and add pepper to taste.
Serves 6
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