• Home
  • Menu
  • Calendar
  • Blog
  • Guide
Recipe-Finder.com

Gingered Sweet Potato And Butternut Squash Soup

  • 6servings

Add to MenuAdd to Calendar

Source: www.cookingindex.comReport recipe

Rate this recipe:

Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, C, E, P
MineralsNatrium, Silicon, Potassium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 tablespoon 15ml Canola oil

  2. 1 tablespoon 15ml Onion - chopped (small)

  3. 1 tablespoon 15ml Grated or finely-chopped fresh ginger

  4. 1 lb 454g / 16oz Butternut squash - peeled, diced

  5. 1 lb 454g / 16oz Sweet potatoes - peeled, diced

  6. 1 lb 454g / 16oz Yukon gold or russet potato - peeled, diced (medium)

  7. 6 cups 1422ml Chicken stock, vegetable stock, or water

  8. Salt - to taste

  9. 1 tablespoon 15ml Dry or medium-dry sherry

  10. 6 tablespoons 90ml Plain nonfat yogurt - for garnish

Instructions Jump to Ingredients ↑

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

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

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

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

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

  6. This recipe yields 6 servings.

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

Comments

Recipe Finder © Rogue Network Solutions.
882,796
Send feedback