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Squash And Sweet Potato Soup Recipe: A Healthy And Delicious Meal

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Creamy Butternut Squash Sweet Potato Soup Colorful Recipes
Creamy Butternut Squash Sweet Potato Soup Colorful Recipes from colorfulrecipes.com

Description

Squash and sweet potato soup is a delicious and nutritious meal that is perfect for any season. It is a healthy and hearty dish that is packed with vitamins and minerals. This soup is easy to make and can be customized to suit your tastes. It is a great way to use up leftover vegetables and is an excellent option for anyone looking to eat a healthy and filling meal.

Prep time

The prep time for this soup is approximately 20 minutes.

Cook Time

The cook time for this soup is approximately 45 minutes.

Ingredients

  • 2 medium-sized butternut squash
  • 2 medium-sized sweet potatoes
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 2 tablespoons of olive oil
  • 4 cups of chicken or vegetable broth
  • 1 teaspoon of ground cinnamon
  • 1 teaspoon of ground cumin
  • 1 teaspoon of ground ginger
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/2 cup of heavy cream (optional)

Equipment

  • A large soup pot
  • A sharp knife
  • A cutting board
  • A blender or food processor (optional)

Method

  1. Peel the squash and sweet potatoes and cut them into small cubes.
  2. Heat the oil in a large soup pot over medium heat.
  3. Add the chopped onion and garlic and sauté for 3-5 minutes, until the onion is translucent.
  4. Add the cubed squash and sweet potato to the pot and stir well.
  5. Add the chicken or vegetable broth, cinnamon, cumin, ginger, salt, and pepper to the pot and stir to combine.
  6. Cover the pot and bring the soup to a boil.
  7. Reduce the heat and let the soup simmer for approximately 30-40 minutes, or until the squash and sweet potato are tender.
  8. Remove the pot from the heat and let it cool for a few minutes.
  9. Using an immersion blender, blend the soup until it is smooth and creamy.
  10. Alternatively, you can transfer the soup to a blender or food processor and blend in batches until it is smooth.
  11. If you prefer a creamier soup, add the heavy cream and stir well.
  12. Serve the soup hot, garnished with chopped herbs or croutons if desired.

Notes

This soup can be stored in an airtight container in the refrigerator for up to 4 days. It can also be frozen for up to 3 months. To reheat, simply heat it up on the stove or in the microwave until it is heated through.

Nutrition Info

This squash and sweet potato soup recipe makes 6 servings. Each serving contains approximately:
  • Calories: 200
  • Protein: 3g
  • Fat: 7g
  • Carbohydrates: 35g
  • Fiber: 6g
  • Sugar: 10g

Recipe Tips

  • If you don't have butternut squash, you can use any type of winter squash, such as acorn, kabocha, or pumpkin.
  • If you don't have sweet potatoes, you can use regular potatoes or carrots.
  • If you prefer a spicier soup, you can add a pinch of cayenne pepper or red pepper flakes.
  • If you don't have heavy cream, you can substitute with coconut milk or almond milk for a vegan option.
  • To make this soup even more filling, you can add cooked quinoa, brown rice, or lentils to the pot.

Overall, this squash and sweet potato soup recipe is a delicious and healthy meal that is perfect for any occasion. Whether you are looking for a quick and easy lunch or a comforting dinner, this soup is sure to satisfy. So why not give it a try and see how delicious and nutritious it can be?


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