Recipe: Perfect Sweet potato and butternut squash soup

Sweet potato and butternut squash soup. 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; simmer until Oh my goodness this soup is so delicious, and I tasted it before I added the cream! Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer.

How to store Sweet Potato and Butternut Squash Soup. This soup is always best eaten fresh, however if you do have leftovers. Remove the sweet potatoes and butternut squash from the oven and add to the pan with the stock. You can have Sweet potato and butternut squash soup using 12 ingredients and 8 steps. Here is how you achieve it.

Ingredients of Sweet potato and butternut squash soup

1. You need of the soup.
2. It's 1 tbsp of olive oil.
3. Prepare 2 tsp of minced garlic.
4. You need 1/2 medium of onion / diced.
5. Prepare 2 medium of sized butternut squash/ peeled, seeded and cut into 2" cubes.
6. It's 2 medium of sweet potatoes / peeled and cut into 2" cubes.
7. Prepare 3 cup of vegetable stock.
8. It's 1/2 tsp of ground sage.
9. You need 1/2 tbsp of salt.
10. Prepare 1 tsp of ground white pepper.
11. Prepare 1/3 cup of heavy cream.
12. It's 1 tbsp of salted butter.

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. 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.

Sweet potato and butternut squash soup instructions

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.

But in my version, the addition of sweet potatoes adds creaminess and sweetness to this soup without the need for any dairy. 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. 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. This slimming friendly Butternut Squash and Sweet Potato Soup has a 'bit of a kick' and is guaranteed to warm you up on cold winter days.