HOMEMADE BUTTERNUT SQUASH & SWEET POTATO SOUP
Cold winder days in New York call for a warm and delicious homemade soup at least once a week. My favorite is Chicken Soup but I like to experiment with many other variations. I have been trying to incorporate butternut squash in one of my soups and was excited when I came across a recipe for a butternut squash and sweet potato soup. I didn’t save the recipe and remembered only 4 ingredients (sweet potato, butternut squash and Yukon potatoes & Ginger ) so I had to come up with the rest on my own .
Since I love organic, healthy, simple & quick recipes, I only added a few more things to compliment and bring out the flavor of the existing ingredients.
*** Note: Fresh ginger is quite potent and has a strong flavor. If you are not a fan of ginger I would simply omit it from the recipe, or use half of the recommended amount. Especially if you are making it for children. I made it for my kids with ginger and they were not big fans, however the second time I made it without and they loved it!
- 1 tablespoon of canola oil (or avocado oil)
- 1 small organic red onion, chopped
- 1 tablespoon minced fresh organic ginger
- 1 pound organic butternut squash, peeled and diced
- 1 pound organic sweet potatoes, peeled and diced
- 2 medium size Yukon potatoes, peeled and diced
- 6 cups of water, low sodium chicken stock or vegetable stock
- Salt to taste
- Heat oil in a soup pot over medium heat. Add onion and cook, stirring for about 5 minutes or until tender. Add ginger and stir together for about 1 minute. Add sweet potato, squash, Yukon potato, stock or water, and bring to a simmer. Add salt to taste, reduce heat, cover and and simmer for about 30 minutes or until all ingredients are tender. (Try not to overcook, to keep the healthy nutrients in tact)
- Add soup to blender (may have to split it in 2, depending on the size of your blender). Puree and return to the pot and stir until mixture is smooth and hot.