Sweet Potato and Butternut Squash Soup

March 12, 2014

Sweet Potato and Butternut Squash Soup

March 12, 2014

Sweet Potato and Butternut Squash Soup

 

 

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
  • salt

 

  1. 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.
  2. 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.
  3. Puree the vegetables with a submersible blender.
  4. 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.
  5. 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.

Vicki O'Dell

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