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 ūüôā

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

 

Moroccan Beef Stew with Butternut Squash

This stew is rather thick making it a perfect meat entree to a side of rice or mashed potatoes.

Serves 1/4

Moroccan Beef Stew with Butternut Squash
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Ingredients

  • 2 tsp paprika
  • 1 tsp cinnamon
  • 3/4 tsp salt
  • 1/2 tsp crushed red pepper
  • 1/4 tsp black pepper
  • 1 lb stewing beef, cubed
  • 1 tbsp olive oil
  • 1 red onion, diced
  • 4 cloves garlic, chopped
  • 1/2 cup chicken broth
  • 1 can diced tomatoes
  • 3 cups butternut squash, cubed

Instructions

  1. Place beef in a large bowl.
  2. Add paprika, cinnamon, salt, red pepper flakes and black peeper.
  3. Toss until the beef is evenly coated.
  4. In a large saucepan heat oil over med-high heat. Add the beef and onions. Cook until browned.
  5. Add the garlic and cook for a few more minutes.
  6. Add the tomatoes and bring to a boil.
  7. add the squash and cover. Reduce the heat and simmer for 15 minutes or until squash is tender.
Recipe Type: Soups, Salads and Sandwiches
7.6.4
141

 

Place beef in a large bowl.

Add paprika, cinnamon, salt, red pepper flakes and black peeper.

Toss until the beef is evenly coated.

In a large saucepan heat oil over med-high heat. Add the beef and onions. Cook until browned.

Add the garlic and cook for a few more minutes.

Add the tomatoes and bring to a boil.

Add the squash and cover.

Reduce the heat and simmer for 15 minutes or until squash is tender.

Acorn Squash with Fruit

Serves 1/2

Acorn Squash with Fruit
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Ingredients

  • 1 acorn squash
  • 2 tbsp butter
  • 2 tbsp brown sugar
  • 1 tsp cinnamon
  • 2 tbsp raisins
  • 2 tbsp cranberries
  • salt and pepper to taste

Instructions

  1. Preheat oven to 350 degrees F. Cut squash lenghtwise and remove pulp and seeds.
  2. In each hollowed out squash add 1 tbsp each of butter, sugar, raisins and cranberries and 1/2 tsp cinnamon. Season with salt and pepper.
  3. Place squash in baking dish and cover with foil. Cook for 1 to 1 1/2 hours until soft.
Recipe Type: Side Dishes
7.6.4
7

 

Preheat oven to 350 degrees F.

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Cut squash lenghtwise.

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Remove seeds and pulp.

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In each hollowed out cavity add 1 tbsp each of butter, sugar, raisins, cranberries and 1/2 tsp cinnamon. Season with salt and pepper. Now you have a well of sweet gooey yumminess.

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Place in baking dish and cover with foil. Bake until soft 1-1 1/2 hours.

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