I’ve been tweaking this recipe for the past couple of months and I think I finally have it just the way I want it.
Warm and healthy with just a tiny bit of heat to it. It will warm you right up.
Sweet Potato and Butternut Squash Soup
- 1 Tablespoon Butter
- 1 large onion – sliced thin
- 2 cups low fat , low sodium chicken broth
- 1-2 cups more low fat, low sodium chicken broth – hold until the end
- 1 Medium sized butternut squash – peeled and cubed
- 2-3 medium sized sweet potatoes – peeled and cubed
- 2 large carrots, peeled and sliced
- 1 1/2 teaspoon crumbled dried sage
- 1/2 teaspoon ground mace
- 1/2 teaspoon ground ginger
- 1/2 teaspoon Sriracha hot sauce
- Heat the butter in a large soup pot. Add the onion and cook over medium-low heat, stirring often until the onion is soft and golden brown. About 10 minutes.
- Add 2 cups of the broth, squash, sweet potato, carrots, sage, mace, and ginger and bring to a boil. Cover and cook over low heat until the vegetables are very tender – 20-25 minutes.
- Puree the vegetables with a submersible blender.
- Add in the remaining broth to the desired consistency – I like mine pretty thick so only add a little more broth, but you can add up to another 2 cups.
- Season with hot pepper sauce and a little salt to taste.
*If you don’t have a submersible blender you can puree the vegetables in a blender or food processor in batches and then return to the pot to finish the soup.