Squash and Sweet Potato Soup

Squash Soup (2 of 2)

I hate posted recipes without some witty story to accompany them.  Sadly my life has been really busy and really boring. And I really need you guys to make this soup. Cook away! And I’ll try to get more interesting next time 🙂

Yields 4-6

Squash and Sweet Potato Soup

You don't need to use three different squashes like I did here though they each add their own level of flavour to the soup. In general you want 9 cups total of cubed squash and sweet potatoes.

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Ingredients

  • 1 tbsp canola/vegetable oil
  • 1 green apple, peeled and diced
  • 1 white onion, chopped
  • 1 acorn squash, cubed
  • 1 butternut squash, cubed
  • 1 buttercup squash cubed
  • 4-6 sweet potatoes, peeled and cubed
  • (You want the above vegetables to equal 9 cups)
  • approx. 2 cups chicken broth and 2 cups water.
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tsp cinnamon
  • 1/2 tsp allspice
  • 1/4 tsp ground coriander
  • 1/2 to 3/4 cup heavy cream

Instructions

  1. In a large stock pot over medium high heat add the oil onion and apple.
  2. Saute for a couple minutes, not browning, just letting the onion become soft and fragrant.
  3. Add the vegetables and stir together with onions and apples.
  4. Add the broth and water alternating one cup each until the liquid completely covers the vegetables. (depending on the pot it could be more or less than the ingredient list says.)
  5. Stir in the salt, pepper, cinnamon, allspice and coriander and bring to a boil.
  6. Reduce heat and simmer until vegetables have become soft, approximately 30-40 minutes.
  7. Let cool slightly before pureeing with either a hand immersion or upright blender. (be very careful when doing this because the liquid is still incredibly soft. If you want you can blend in batches.)
  8. Puree until silky smooth.
  9. Return soup to pot and bring to a simmer.
  10. Stir in your cream and serve.
Recipe Type: Soups, Salads and Sandwiches
7.6.4
140

 

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