Easiest Way to Make Award-winning Sweet potato and butternut squash soup

Hello everybody, I hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, sweet potato and butternut squash soup. One of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.

Melt butter in a large pot over medium-high heat. What you'll need to make Butternut Squash and sweet potato soup. To begin, melt the butter over medium heat in a large pot and add the onions. Add the butternut squash, sweet potatoes, chicken broth, salt, and pepper to the pot.

Sweet potato and butternut squash soup is one of the most favored of current trending meals on earth. It is enjoyed by millions daily. It is simple, it is quick, it tastes delicious. Sweet potato and butternut squash soup is something that I have loved my whole life. They are nice and they look wonderful.

To begin with this recipe, we must first prepare a few ingredients. You can cook sweet potato and butternut squash soup using 12 ingredients and 8 steps. Here is how you cook it.

The ingredients needed to make Sweet potato and butternut squash soup:

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

Butternut Squash Sweet Potato Soup Updates. I modified the recipe in a few different ways from the first few times I made it. In the past, I brushed olive oil and maple syrup on the vegetables before roasting, but I later found that roasting them in the skins kept them extra moist and saved some calories and added sugar from the final product. I have also specified the measurements for the.

Instructions to make Sweet potato and butternut squash soup:

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

In the past, I brushed olive oil and maple syrup on the vegetables before roasting, but I later found that roasting them in the skins kept them extra moist and saved some calories and added sugar from the final product. I have also specified the measurements for the. Remember if you put too much in and not enough stock they might not cook through enough, and potentially burn the base of your soup maker - not fun. What goes well with Curried Butternut Squash and Sweet Potato Soup. Apart form my No-Fail Salty Kale Chips for garnish, I like to serve this curried butternut squash with fresh baguette and homemade cashew cheese or avocado toast.

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