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Top-ranked recipe named "Sweet Potato and Butternut Squash Soup"
1. Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.
2. Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.
Yield: Serves 6
Advance preparation: You can make this a day ahead and refrigerate. Reheat gently. The soup freezes well. Once thawed, whisk well to smooth out the texture, and reheat.
Nutritional Information per Serving: Calories: 189; Calories from Fat: 29; Total Fat 3.2g; Cholesterol: 0mg; Sodium,776mg; Total Carbohydrates,38.6g; Dietary Fiber, 5.7g; Sugars, 3.6g; Protein: 3.5g; Vitamin A 163%; Vitamin C 61%; Calcium 7%; Iron 8% (Approximate nutritional information provided by calorie-count.com)
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Btarlton 1 month agoMade this Nov11/13 for lunch as well as Creamy Corn & Turkey Soup. Both were delicious. Will definitely make again.
amandy6 9 months ago
amandy6 10 months agoThis soup is delicious! Such a velvety texture!
VTmika 2 years agoVery smooth and I added a bit more ginger, which gave it a bit more flavor.
Mcavazos 2 years agoExcellent, I have tried similar recipes before but the one is great!
tiqtoq 5 years ago[I posted this recipe.]