Ingredients Jump to Instructions ↓

  1. 1 tablespoon canola oil

  2. 1 small onion, chopped

  3. 1 tablespoon grated or finely chopped fresh ginger

  4. 1 pound butternut squash, peeled and diced

  5. 1 pound sweet potatoes, peeled and diced

  6. 1 medium Yukon gold or russet potato, peeled and diced

  7. 6 cups chicken stock, vegetable stock, or water salt to taste

  8. 1 tablespoon dry or medium-dry sherry

  9. 6 tablespoons plain nonfat yogurt for garnish

Instructions Jump to Ingredients ↑

  1. 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.


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