Butternut Squash and Sweet Potato Soup.
You can cook Butternut Squash and Sweet Potato Soup using 11 ingredients and 9 steps. Here is how you cook it.
Ingredients of Butternut Squash and Sweet Potato Soup
- Prepare 1 of butternut squash medium.
- You need 1 of spanish onion.
- Prepare 3 – 4 cloves of garlic , chopped.
- It’s of sage.
- It’s of thyme.
- Prepare 1 of yam garnet.
- It’s 1 of apple.
- Prepare 2 of celery , chopped sticks.
- It’s 2 – 3 cups of vegetable broth (as needed).
- It’s of salt.
- You need of pepper.
Butternut Squash and Sweet Potato Soup instructions
- Wash whole butternut squash, cut of stem, and place in crock pot at and cook at low heat for 7-8 hours. (alternatively if you do not own a crock pot, place in dutch oven at 200 degrees for similar length of time).
- After 7 hours or when squash is soft, remove from pot, cut squash in half and let cool. Be sure to save any remaining liquid in pot for later use.
- Meanwhile, finely chop onion and celery and apple and saute in olive oil until very soft. Then add chopped garlic.
- Cut yam into small cubes and place in separate pan with olive oil, cook for several minutes on medium heat, stirring frequently, then add 1/4 cup or less of water and cover. Reduce heat to low and continue to check and stir frequently until yams are soft..
- Once the squash is cool, scoop out seeds and remove skin, then place in large soup pot under low heat.
- Add leftover liquid, vegetable broth, and combine all other cooked ingredients into pot as well..
- Use a potato masher to mash everything until the soup reaches a relatively uniform consistency, adding additional broth if necessary. (still cooking on low heat).
- Add sage, thyme, salt and pepper to taste..
- Note: Using curry powder and related spices instead of thyme and sage also creates a delicious outcome!.