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Squash And Sweet Potato Soup Recipe

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Carrot, Sweet Potato, Butternut Squash Soup
Carrot, Sweet Potato, Butternut Squash Soup from healthymamainfo.com

Description

This squash and sweet potato soup is perfect for chilly nights. The combination of the two vegetables creates a hearty and flavorful soup that will satisfy even the pickiest eaters. This recipe is vegetarian, gluten-free, and can be made vegan by substituting the butter with oil or vegan butter. It's a great way to get your daily dose of vegetables in a delicious way!

Prep Time

The prep time for this recipe is about 20 minutes.

Cook Time

The cook time for this recipe is about 45 minutes.

Ingredients

  • 1 medium-sized butternut squash
  • 2 medium-sized sweet potatoes, peeled and chopped
  • 1 onion, chopped
  • 3 cloves of garlic, minced
  • 4 cups of vegetable broth
  • 1 teaspoon of dried thyme
  • 1 teaspoon of dried rosemary
  • 1/2 teaspoon of ground cinnamon
  • 1/4 teaspoon of ground nutmeg
  • 1/4 cup of butter
  • Salt and pepper to taste

Equipment

  • A large pot
  • A blender or immersion blender
  • A sharp knife
  • A cutting board
  • A wooden spoon

Method

  1. Preheat your oven to 375°F (190°C).
  2. Cut the butternut squash in half lengthwise and remove the seeds.
  3. Brush the inside of the squash with oil and place it cut-side down on a baking sheet.
  4. Bake for 45 minutes or until the squash is tender.
  5. While the squash is baking, melt the butter in a large pot over medium heat.
  6. Add the onion and garlic and sauté for 3-4 minutes or until the onion is translucent.
  7. Add the sweet potatoes, vegetable broth, thyme, rosemary, cinnamon, nutmeg, salt, and pepper to the pot and bring to a boil.
  8. Lower the heat and let the soup simmer for 20-25 minutes or until the sweet potatoes are tender.
  9. Remove the squash from the oven and let it cool for a few minutes.
  10. Scoop out the flesh of the squash and add it to the pot.
  11. Use a blender or immersion blender to blend the soup until it's smooth.
  12. Season with salt and pepper to taste.
  13. Serve hot and enjoy!

Notes

If the soup is too thick, you can add more vegetable broth or water to thin it out. You can also adjust the seasoning to your liking by adding more spices or salt and pepper.

Nutrition Info

This recipe makes about 6 servings. Each serving contains approximately:
  • Calories: 180
  • Total Fat: 6g
  • Saturated Fat: 3.5g
  • Cholesterol: 15mg
  • Sodium: 500mg
  • Total Carbohydrates: 30g
  • Dietary Fiber: 5g
  • Sugars: 8g
  • Protein: 3g

Recipe Tips

To make this soup vegan, you can substitute the butter with oil or vegan butter. You can also use an immersion blender to blend the soup directly in the pot, which is easier and less messy than transferring the soup to a blender. Finally, you can garnish the soup with croutons, chopped parsley, or a dollop of sour cream.

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