I have a lot of soup recipes, but I have to say this is probably my all-time favorite which is saying a lot since I love soup! It’s nice and thick like a bisque, warm and hearty, and absolutely fabulously delicious!
The nutrient value of this soup is off the charts with all the vegetables, ginger and spices added to it.
Butternut Squash & Sweet Potato Soup Recipe
Ingredients:
2 tablespoons butter or oil
1 (2 lb.) butternut squash, peeled, seeded, and cut into chunks
2 sweet potatoes, peeled and cut into chunks
2 carrots, peeled and chopped
2 stalks celery, chopped
1 onion, peeled and chopped
2 cloves garlic, minced
1 (3 in.) piece of ginger, peeled and finely chopped
1 apple, cored and chopped (I used granny smith and left the skin on)
2 cups vegetable broth
2 1/2 cups water
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1 1/2 teaspoon salt
1 teaspoon pepper
1 teaspoon cumin
1 teaspoon curry powder
1 teaspoon brown sugar
1/3 cup Coconut Milk (I used whole coconut milk from a can)
Directions:
Saute the carrots, celery, onion, garlic, ginger, and apple in butter or oil until soft, about 10 minutes.
Add squash and sweet potato to the mixture and cover in broth and water.
Add cinnamon, nutmeg, salt, pepper, cumin, curry powder, and brown sugar. Stir to mix well.
Add the coconut milk and stir until soup has changed color and warmed through.
Bring to a boil and simmer on medium heat until all vegetables are soft.
Blend with an immersion blender (or put into a regular blender in batches) and puree until almost smooth.
Serve with your favorite salad.
Inspired by: http://naturesnurtureblog.com/
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