Gingered Sweet Potato And Butternut Squash Soup

Recipe Ingredients

1 tablespoon	15ml	Canola oil
1 tablespoon	15ml	Onion - chopped (small)
1 tablespoon	15ml	Grated or finely-chopped fresh ginger
1 lb	454g / 16oz	Butternut squash - peeled, diced
1 lb	454g / 16oz	Sweet potatoes - peeled, diced
1 lb	454g / 16oz	Yukon gold or russet potato - peeled, diced (medium)
6 cups	1422ml	Chicken stock, vegetable stock, or water
		Salt - to taste
1 tablespoon	15ml	Dry or medium-dry sherry
6 tablespoons	90ml	Plain nonfat yogurt - for garnish

Recipe Instructions

In a heavy-bottomed soup pot or Dutch oven, heat oil over medium-low heat; add onion. Cook, stirring, until tender, about 5 minutes.

Add ginger and cook, stirring, about 1 minute, until it begins to smell fragrant; add squash, sweet potatoes, potato, stock, and salt.

Bring to a boil, cover, and reduce heat. Simmer 30 minutes or until vegetables are tender.

Puree soup, using a hand blender, regular blender, or food processor. Return to the pot, stir, and add sherry. Taste and adjust seasonings.

To serve, heat through and ladle into bowls; garnish with yogurt.

This recipe yields 6 servings.

Nutrition Analysis Per Serving: Calories 211 (24% from fat); Fat 5 g (0 g saturated); Cholesterol 0 mg; Sodium 1,228 mg.

Source:
Culinary Cafe (soup archive) at http://www.culinarycafe.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.