Sweet potato and butternut squash soup
Sweet potato and butternut squash soup

Hey everyone, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, sweet potato and butternut squash soup. It is one of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.

Sweet potato and butternut squash soup is one of the most popular of recent trending meals in the world. It is simple, it is quick, it tastes delicious. It is appreciated by millions daily. They’re fine and they look fantastic. Sweet potato and butternut squash soup is something that I’ve loved my whole life.

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To get started with this recipe, we have to prepare a few ingredients. You can cook sweet potato and butternut squash soup using 12 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Sweet potato and butternut squash soup:
  1. Take the soup
  2. Prepare 1 tbsp olive oil
  3. Get 2 tsp minced garlic
  4. Take 1/2 medium onion / diced
  5. Get 2 medium sized butternut squash/ peeled, seeded and cut into 2" cubes
  6. Take 2 medium sweet potatoes / peeled and cut into 2" cubes
  7. Make ready 3 cup vegetable stock
  8. Make ready 1/2 tsp ground sage
  9. Get 1/2 tbsp salt
  10. Make ready 1 tsp ground white pepper
  11. Take 1/3 cup heavy cream
  12. Get 1 tbsp salted butter

Once the onion is soft, add the chilli powder, cumin and the coriander and salt and pepper. Fry for a few minutes, then add the butternut squash to the pan and stir. Method Put the diced butternut and sweet potato in a saucepan with the hot chicken or vegetable stock and both spices. Add the stock and bring to the boil, then lower.

Instructions to make Sweet potato and butternut squash soup:
  1. In large dutch oven, place oil in heated pan.
  2. Saute onions and garlic until onion becomes translucent. ( just a few minutes )
  3. Add in all other ingredients except for cream and bring to a soft boil. Then reduce to simmer.
  4. Cook until squash and sweet potatoes are tender. About 20 minutes or so.
  5. Transfer soup to a blender and add cream. Blend until smooth. Be very careful when blending hot liquids!
  6. Return soup to pot and heat again a minute or so more. Check now for any need for added salt or pepper. ( to your liking ) Add in butter and stir in until melted.
  7. Serve. Add a dollup if sour cream on top and for a beautiful presentation a few fried sage leaves.
  8. ****** For fried sage leaves just add sage leaves in hot oil and fry.****** super easy and very pretty

Method Put the diced butternut and sweet potato in a saucepan with the hot chicken or vegetable stock and both spices. Add the stock and bring to the boil, then lower. Melt the butter over medium heat in a large pot. Add the butternut squash, sweet potatoes, chicken broth, salt, and pepper to the pot. You can use this sweet potato and butternut squash soup as a base, adding in optional extras to vary the taste - it does also taste great without the extras, it's entirely up to you and your taste buds!

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