Hello everybody, it’s Brad, welcome to our recipe site. Today, we’re going to prepare a distinctive dish, sweet potato and butternut squash soup. It is one of my favorites food recipes. This time, I will make it a bit tasty. This will be really delicious.
Add the butternut squash, sweet potatoes, chicken broth, salt, and pepper to the pot. Bring to a boil, then cover and reduce the heat to low I've made many different butternut squash soup recipes. This one is superior to any I have ever made!
Sweet potato and butternut squash soup is one of the most favored of recent trending meals in the world. It is appreciated by millions daily. It is easy, it’s fast, it tastes yummy. They are nice and they look wonderful. Sweet potato and butternut squash soup is something that I’ve loved my whole life.
To begin with this recipe, we have to prepare a few components. You can cook sweet potato and butternut squash soup using 12 ingredients and 8 steps. Here is how you cook that.
The ingredients needed to make Sweet potato and butternut squash soup:
- Make ready the soup
- Prepare 1 tbsp olive oil
- Make ready 2 tsp minced garlic
- Get 1/2 medium onion / diced
- Prepare 2 medium sized butternut squash/ peeled, seeded and cut into 2" cubes
- Make ready 2 medium sweet potatoes / peeled and cut into 2" cubes
- Get 3 cup vegetable stock
- Make ready 1/2 tsp ground sage
- Prepare 1/2 tbsp salt
- Make ready 1 tsp ground white pepper
- Get 1/3 cup heavy cream
- Get 1 tbsp salted butter
Remove the sweet potatoes and butternut squash from the oven and add to the pan with the stock. Blend everything until smooth using a stick blender. Toast the ciabatta slices, and top each with a spoonful of garlic butter. Serve with the soup, drizzled with the remaining cream, and some black.
Instructions to make Sweet potato and butternut squash soup:
- In large dutch oven, place oil in heated pan.
- Saute onions and garlic until onion becomes translucent. ( just a few minutes )
- Add in all other ingredients except for cream and bring to a soft boil. Then reduce to simmer.
- Cook until squash and sweet potatoes are tender. About 20 minutes or so.
- Transfer soup to a blender and add cream. Blend until smooth. Be very careful when blending hot liquids!
- 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.
- Serve. Add a dollup if sour cream on top and for a beautiful presentation a few fried sage leaves.
- ****** For fried sage leaves just add sage leaves in hot oil and fry.****** super easy and very pretty
Like I mentioned above, I was inspired by the classic butternut squash soups. However I put my own spin on in it by flavouring the soup with a touch of Thai red curry paste. One thing I'm always amazed with is just how beautiful meals made of veggies are :) Also, for those looking to eat more vegetables, this is the easiest. Butternut squash soup is traditional on Thanksgiving and throughout the winter months, and I think almost everyone I know has their go-to butternut squash soup recipe. But in my version, the addition of sweet potatoes adds creaminess and sweetness to this soup without the need for any dairy.
So that is going to wrap this up with this exceptional food sweet potato and butternut squash soup recipe. Thanks so much for reading. I’m sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
