Sweet Potato and Butternut Squash Soup

Sweet Potato and Butternut Squash Soup

Ready in 1 hour

from NYTimes

"I was looking at two different soup recipes. One used coconut milk which I didn't want to use. I wanted my soup to be as healthy as possible. This recipe asked for canola oil. I used coconut oil instead of canola; as a way to fuse both recipe ideas. This soup is amazing! I pan fried the veggies in coco oil and added some ground cinnamon before adding the broth to simmer. Amazing taste"

- deezuri

Top-ranked recipe named "Sweet Potato and Butternut Squash Soup"

4.9 avg, 7 review(s) 86% would make again

Ingredients

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1 tablespoon coconut oil
1 small Onion; chopped
1 tablespoon fresh ginger; minced
1 pound butternut squash; peeled and diced
1 pound sweet potatoes; peeled and diced
1 Yukon gold; or russet potato, peeled
6 cups water; chicken stock, or vegetable stock
Salt; to taste
1/4 cup coconut milk

Original recipe makes 6 Servings

Servings  

Preparation

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. Add coconut milk.

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)

Credits

Added on Award Medal
Verified by stevemur
Calories Per Serving: 170 Get detailed nutrition information, including line-by-line nutrition insights?  Try BigOven Pro for Free for 14 days!

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I was looking at two different soup recipes. One used coconut milk which I didn't want to use. I wanted my soup to be as healthy as possible. This recipe asked for canola oil. I used coconut oil instead of canola; as a way to fuse both recipe ideas. This soup is amazing! I pan fried the veggies in coco oil and added some ground cinnamon before adding the broth to simmer. Amazing taste.
deezuri 3 months ago
Made this Nov11/13 for lunch as well as Creamy Corn & Turkey Soup. Both were delicious. Will definitely make again.
Btarlton 5 months ago
amandy6 1 year ago
This soup is delicious! Such a velvety texture!
amandy6 1 year ago
Very smooth and I added a bit more ginger, which gave it a bit more flavor.
VTmika 2 years ago
Excellent, I have tried similar recipes before but the one is great!
Mcavazos 2 years ago
[I posted this recipe.]
tiqtoq 5 years ago
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