Sweet potato and butternut squash soup?!
Answers: I'm boiling some sweet potato and butternut squash right now to make some soup.... what else can I add to it? As in other veg, any herbs or spices
Tin of coconut milk Fantastic!!!
ginger would be good,,, if you have any of the seasoning they use when you make pumpkin pie seasoning,,,, ... chicken broth ,,,, i add like 1/2 cup sour cream too
Put in a red onion, stock cube and some carrots.
If you want to give it a kick add a tsp of curry powder or maybe some nutmeg?
Low Fat Cooking
* 1 tbsp canola oil
* 1 small onion, finely chopped
* 1 tbsp grated fresh ginger, finely chopped
* 1 pound butternut squash, peeled and diced
* 1 pound sweet potatoes, peeled and diced
* 1 medium Yukon gold potato, peeled and diced
* 6 cups fat-free, reduced sodium chicken or vegetable broth
* 1 tbsp dry sherry
* Fresh ground black pepper
* 6 tbsp fat-free sour cream
* 1 tbsp chopped fresh chives
Heat oil in a Dutch oven; add onion and cook over a medium heat for 5 minutes, or until translucent. Stir in ginger and cook for 1 minute. Add squash, sweet potatoes, potato and chicken stock. Bring to a boil, then reduce heat.
Cover and simmer until vegetables are tender, about 30 minutes.
Puree soup in a blender, or use a hand blender; return soup to the pot. Add sherry and black pepper to taste, and stir through.
Ladle into 6 bowls. Garnish with fat-free sour cream and chopped chives.
Per Serving: Calories 201, Calories from Fat 23 (sat 0.2g), Cholesterol 1mg, Sodium 606mg, Carbohydrate 39.8g, Fiber 4.4g, Protein 4.8g
Serve with crusty bread and a green salad.
I've used finely ground carrots and onions for flavor along with a small dash of nutmeg.
You also need:
onion
celery
carrots
turnip
a bay leaf for season
salt and pepper to season
nutmeg (just a dash before you serve it)
Also, once you have pureed your soup-make sure to remove the bay leaf first, stir in about 1/2 cup of cream--it makes it super smooth and yummy.
I make a butternut squash from a recipe that I got from Emerill...I believe it is still on foodnetwork.com.
Anyway, I don't remember all the ingredients but it does have wild rice, kilbasa (or similar sausage) and kernel corn in it. It is a big favorite in my house.
butternut and sweet potato soup
Ingredients:
1 Large onion
500 grammes Butternut squash
500 grammes sweet potato
1 litre vegetable stock
1 tsp corriander seed
1 tsp fennel seed
1 tsp caraway seed
1/2 tsp salt
3 black pepper corns
Large bunch corriander leaf
1/4 tsp crushed dried chillie
200ml double cream
Directions:
Finely chop the onion and fry in a large pan until translucent. Peel and chop the squash and sweet potato, add to the onion and fry for 5 minutes.
Pour the vegetable stock into the pan, top up with water to cover the vegetables, and simmer until the squash and potato are soft.
Put the salt, pepper corns, caraway seeds, fennel seeds and corriander seeds into a pestle and mortar and grind into a fine powder. Add the powder to the liquid along with the chopped corriander leaf and dried chillie.
Pour the liquid into a blender and blend until smooth. Return the liquid to the pan and add the cream.
This is a rich, filling soup ideal for cold winter days.