Wednesday, March 9, 2011

Cook: Exotic Butternut Squash and Sweet Potato Soup!

I make butternut squash soup pretty often because it is nutritious and easy! I make it differently every time depending on what spices I feel like adding that night.  Sometimes I add Sweet potato which sweetens things up just a tad.  This is my latest version.   I usually don't use measuring spoons but just add the spices to taste so use the measurements as a guide, but feel free to modify and get creative! It is extremely healthy as there is very little fat and no dairy/cream!

If you use the quantities below, it makes a big pot (I'm guessing 8 servings)

1 large sweet onion
1 lb sweet potato (or 1 large one) - peeled and cubed
2.5 lbs butternut squash - peeled and cubed (I used 3 12 oz bags of Trader Joe's pre- peeled and cubed butternut squash)
2 T butter
4 cups -6 cups chicken broth (feel free to substitute vegetarian broth)
2 teaspoons ground coriander
1 teaspoon ground ginger
1 teaspoon cumin (gives it a subtle curry kick! add more or less based on your preference)
splash of white wine (ok, more like 1/4 cup) I used asti since i had some leftover

  1. Melt butter in large stockpot over medium heat. Add onions and saute until soft and translucent.
  2. Add Sweet Potato and Butternut Squash, stir to coat evenly and cook for a few minutes 
  3. Add Chicken Stock to cover squash (see photo above)
  4. Add spices that you desire (other options include cinnamon & nutmeg) 
  5. Bring to a boil. Reduce heat to low and simmer until squash is tender (about 30 min)
  6. Puree soup using hand blender 
  7. Add salt and pepper to taste

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