Sweet Potato/Butternut Squash Soup
Posted: Fri Mar 11, 2011 7:47 pm
Sweet Potato/Butternut Squash Soup
Ingredients:
4 large sweet potatoes, peeled and chopped
1 large butternut squash, peeled and chopped
3 T. salt
1 T. nutmeg
water
3 T. gingerroot, peeled and minced
Preparation:
Peel and chop sweet potatoes and butternut squash and place in pot. (If desired, squash may be oven-baked and then added during the pureeing process. To oven-bake, cut the squash in half lengthwise and place the cut side down on a lightly greased cookie sheet. Bake for about an hour at 350 degrees.) Add salt and nutmeg.
Cover potatoes and squash with water. Boil until tender. Water could be substituted with chicken broth, but do not use a strong-flavored stock, which might mask the subtle flavors of the squash and potatoes.
Puree with gingerroot. Serve with nutmeg garnish. About 10–12 servings.
Variations:
For a creamier soup add half-and-half during the pureeing process. Substitute the sweet potatoes with yams.
Add apples or carrots for a slightly different flavor.
Sweeten the soup with honey or brown sugar.
Ingredients:
4 large sweet potatoes, peeled and chopped
1 large butternut squash, peeled and chopped
3 T. salt
1 T. nutmeg
water
3 T. gingerroot, peeled and minced
Preparation:
Peel and chop sweet potatoes and butternut squash and place in pot. (If desired, squash may be oven-baked and then added during the pureeing process. To oven-bake, cut the squash in half lengthwise and place the cut side down on a lightly greased cookie sheet. Bake for about an hour at 350 degrees.) Add salt and nutmeg.
Cover potatoes and squash with water. Boil until tender. Water could be substituted with chicken broth, but do not use a strong-flavored stock, which might mask the subtle flavors of the squash and potatoes.
Puree with gingerroot. Serve with nutmeg garnish. About 10–12 servings.
Variations:
For a creamier soup add half-and-half during the pureeing process. Substitute the sweet potatoes with yams.
Add apples or carrots for a slightly different flavor.
Sweeten the soup with honey or brown sugar.