Best Sweet Potato And Squash Soup Recipes

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SWEET POTATO AND BUTTERNUT SQUASH SOUP WITH GINGER



Sweet Potato and Butternut Squash Soup with Ginger image

This silky fall/winter puree tastes rich, though there is no cream or butter in it.

Provided by Martha Rose Shulman

Time 1h

Yield Serves 6

Number Of Ingredients 8

1 tablespoon canola oil
1 small onion, chopped
1 tablespoon minced fresh ginger
1 pound butternut squash, peeled and diced
1 pound sweet potatoes, peeled and diced
1 medium-size Yukon gold or russet potato, peeled and diced
6 cups water, chicken stock, or vegetable stock
Salt to taste

Steps:

  • Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.
  • Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.

Nutrition Facts : @context http, Calories 157, UnsaturatedFat 2 grams, Carbohydrate 33 grams, Fat 2 grams, Fiber 5 grams, Protein 3 grams, SaturatedFat 0 grams, Sodium 1033 milligrams, Sugar 6 grams, TransFat 0 grams

CARROT, SWEET POTATO AND SQUASH SOUP



Carrot, Sweet Potato and Squash Soup image

This scratch soup is a delicious meal or Thanksgiving starter or a clever use-up for leftovers of any of the 3 main ingredients after the holiday.

Provided by Rachael Ray : Food Network

Time 55m

Yield 4 to 6 servings as an entree or 8 to 10 as a starter

Number Of Ingredients 25

2 tablespoons EVOO
2 tablespoons butter
1 to 2 tablespoons puree of chipotle in adobo, medium to spicy heat level (freeze the remainder in a plastic baggie)
1 teaspoon ground coriander, 1/3 palmful
2 cloves garlic, chopped
1 teaspoon ground cumin, 1/3 palmful
1 teaspoon paprika, 1/3 palmful
2 onions, chopped
1 crisp apple, peeled and chopped
One 1-inch piece ginger root, finely chopped or grated
A little freshly grated nutmeg
A pinch of ground cinnamon
Salt and freshly ground black pepper
4 cups chicken stock, plus extra to reheat
About 1 tablespoon honey
1 1/2 pounds kabocha, butternut squash or pumpkin, peeled and chopped (or leftover roasted)
1 pound organic carrots, peeled and chopped
2 large sweet potatoes, peeled and chopped
1 tablespoon lemon or orange juice
Finely chopped red onions or scallions
Toasted pumpkin seeds
Crumbled browned Mexican chorizo
Creme fraiche
Shredded smoked Cheddar or smoked gouda
Chopped fresh parsley or cilantro

Steps:

  • Heat the EVOO in a soup pot over medium-high heat, add the butter and melt into the oil. Add the chipotle, coriander, cumin, paprika, garlic, onions, apple, ginger, cinnamon and some nutmeg and salt and pepper. Cook for 5 minutes partially covered. Then add the stock, honey, kabocha, carrots and potatoes. Cook partially covered until very tender, 30 minutes. Puree with an immersion blender or in batches in a food processor. Cool and store for a make-ahead meal. Reheat over medium heat and add 1 cup of stock or water to loosen the soup enough to reheat.
  • To serve, add a little citrus juice for a pop and top shallow bowls or cups of soup with assorted toppings of your choice.

Nutrition Facts : Calories 271 calorie, Fat 10 grams, SaturatedFat 3.5 grams, Cholesterol 10 milligrams, Sodium 275 milligrams, Carbohydrate 43 grams, Fiber 7.5 grams, Protein 7 grams, Sugar 16 grams

MY SPICED BUTTERNUT SQUASH, SWEET POTATO, CARROT AND ORANGE SOUP



My Spiced Butternut Squash, Sweet Potato, Carrot and Orange Soup image

This was inspired by my other butternut squash soup recipe (#402703). The orange flavoring is optional. I use pre-cut, cubed squash when I can find it or frozen squash. You can also use a small fresh butternut squash. (The prep time assumes you are using pre-cut or frozen squash.) I use almond milk in this recipe (I like Almond Breeze) instead of cream or half and half. You can save a little time by roughly chopping the onion and garlic, because the soup will be pureed later. I do chop the ginger rather finely because it is so fibrous, and I don't want lumps in the soup that didn't get pureed.

Provided by coconutty

Categories     Yam/Sweet Potato

Time 50m

Yield 6-8 serving(s)

Number Of Ingredients 14

24 ounces peeled and cubed butternut squash (weighed after peeling)
1 large sweet potato, peeled and cut in 1/2 inch dice (I used one that weighed almost a pound before peeling)
3 small carrots, sliced
1 -2 tablespoon oil
1/2 large onion, chopped
2 -3 garlic cloves, minced
1 1/2 tablespoons minced fresh gingerroot
4 cups chicken broth (I use organic low-sodium)
1/4 teaspoon cinnamon (or more to taste)
1/4 teaspoon nutmeg (or more to taste)
almond milk (I use Almond Breeze unsweetened original or unsweetened vanilla)
fresh ground pepper
salt
fresh orange juice (optional)

Steps:

  • If you are using a fresh butternut squash, cut it in half lengthwise and scoop out the seeds. Peel it and cut it into 1-inch chunks.
  • Heat the oil in a large soup pot over medium heat. Add the onion and cook until it softens, about 5 minutes. Add the garlic and ginger root and cook until fragrant, about 3 minutes.
  • While the onions are cooking, peel and dice the sweet potato and carrots.
  • Add the cut vegetables and broth; bring to a boil. Lower heat and cook at a gentle boil until the squash is fork-tender, about 20 minutes (but this depends on the size of your squash cubes).
  • Puree the soup in several stages in a blender. For safety's sake, since the soup is hot, do not fill the jar more than about 1/4 full each time, and blend on a low speed, covering the lid with an oven mitt. The soup should be completely smooth and a little thicker than heavy cream.
  • Rinse your soup pot to remove any small chunks of food and strain it if you like (I do not strain).
  • Heat the soup through again and season to taste with cinnamon, nutmeg, black pepper and salt.
  • Add some almond milk, a little at a time, to give soup a creamier consistency. (Instead of almond milk or Almond Breeze, you could probably use soy or rice milk or half and half).
  • Just before serving, add about 2-3 teaspoons fresh orange juice (or to taste) to each bowl, if desired; stir to blend into soup.
  • This soup tastes fine when it has been reheated. The soup will thicken as it chills, so you may want to add extra spice right at the start, if you know you will be re-heating some later. You will need extra Almond Breeze to thin it out after it has been refrigerated. I have kept it in the fridge for as long as 4 days and it was fine.
  • You can sub pumpkin pie spice for the ground spices listed.
  • Because the veggies make the broth very flavorful, you can also use half chicken broth and half water (2 cups of each) with good results.

BANANA SQUASH SOUP WITH SWEET POTATO AND GREEN APPLE



Banana Squash Soup with Sweet Potato and Green Apple image

Super healthy delicious soup for the winter. You can add coconut milk for more richness.

Provided by vanzweb

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 35m

Yield 6

Number Of Ingredients 12

1 tablespoon coconut oil
1 tablespoon butter
1 white onion, diced
3 cloves garlic, chopped
salt and ground black pepper to taste
1 pound banana squash, cubed
1 pound sweet potatoes, cubed
1 green apple, cubed
4 cups chicken broth, or as needed
1 tablespoon chopped fresh basil
1 tablespoon curry powder
1 teaspoon crushed bay leaf

Steps:

  • Heat coconut oil and butter together in a large pot or Dutch oven over medium heat; cook and stir onion and garlic in the hot oil-butter mixture until slightly softened, 1 to 2 minutes. Season with salt and black pepper.
  • Stir squash, sweet potatoes, and apple into the onion mixture and cook until heated through, about 5 minutes. Pour in chicken broth and bring to a boil; add basil, curry powder, and bay leaf. Reduce heat and simmer until sweet potatoes and apple are softened, 15 to 20 minutes. Remove from heat and season with salt and pepper.
  • Puree soup in the pot with a hand blender until smooth.

Nutrition Facts : Calories 154.1 calories, Carbohydrate 27.5 g, Cholesterol 5.1 mg, Fat 4.5 g, Fiber 4.4 g, Protein 2.6 g, SaturatedFat 3.4 g, Sodium 57.1 mg, Sugar 9 g

BUTTERNUT SQUASH, SWEET POTATO AND RED PEPPER SOUP



Butternut Squash, Sweet Potato and Red Pepper Soup image

This is a completely vegan recipe. It is packed with Vitamin C and is really good for you. Shove it all in one pot so not at all complicated.

Provided by renjack

Categories     Yam/Sweet Potato

Time 50m

Yield 4-6 serving(s)

Number Of Ingredients 10

1 butternut squash
1 large sweet potato
3 medium carrots or 2 large carrots
1 large red onion
2 celery ribs
1 red pepper
1 tablespoon olive oil
1 vegetable stock cube
salt and pepper
1 large fresh parsley sprig

Steps:

  • Peel the squash, sweet potato, carrots, and onion.
  • Dice the above ingredients and the red pepper and parsley.
  • Heat the olive oil in a large saucepan and soften all the above ingredients for a few minutes.
  • Make up a pint of stock with the stock cube and pour this over the softened vegetables.
  • Add the salt and pepper to taste, add more water if required.
  • Put a lid on the pan and simmer until the carrots, sweet potato and squash are all completely cooked.
  • Take the pan off the heat and leave to cool a bit, then liquidise the whole lot until smooth.
  • Serve with nice fresh crusty bread.

Nutrition Facts : Calories 231.7, Fat 4, SaturatedFat 0.6, Sodium 79.5, Carbohydrate 50, Fiber 9.5, Sugar 13, Protein 4.6

SPICY SWEET POTATO, SQUASH AND CARROT SOUP



Spicy Sweet Potato, Squash and Carrot Soup image

Delightfully spicy, deliciously warming.

Provided by Eve Goulden

Time 30m

Yield Makes 2-3 Servings

Number Of Ingredients 0

Steps:

  • Peel and chop the garlic, chop three spring onions and the coriander stems, dice half the chilli and add to a large pot. Add the curry powder and fry in one teaspoon oil for 2 minutes.
  • Add the sweet potato, squash and carrots and fry for a few more seconds before adding the stock. Boil for 15-20 minutes.
  • Put the cashews in a freezer bag and bash a few times with a rolling pin. Toast the crushed nuts in a dry frying pan over a low heat for approximately 3-4 minutes.
  • Chop the remaining spring onions, coriander leaves and spring onions.
  • When all the vegetables are completely softened, blend the soup together. Ladle into bowls and garnish with the crushed nuts, chilli, coriander and spring onions.

BUTTERNUT SQUASH AND SWEET POTATO SOUP



Butternut Squash and Sweet Potato Soup image

A delightfully rich-tasting soup. My husband likes this soup so much he refers to all butternut squashes as soup now. I recommend this with the silken tofu instead of milk - it adds protein to a fiber-rich soup, and no one will know it's there if you don't tell them! Serve warm with a sprinkling of grated Parmesan or Romano and some crusty toasted bread on the side.

Provided by Miriam

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Sweet Potato Soup Recipes

Time 1h5m

Yield 6

Number Of Ingredients 13

2 tablespoons unsalted butter
1 cup diced red onion
6 cups butternut squash - peeled, seeded, and cut into 1-inch cubes
2 sweet potatoes, peeled and cut into 1-inch cubes
6 cups reduced-sodium vegetable broth, or as needed
3 tablespoons chopped fresh thyme
1 tablespoon grated fresh ginger root
1 teaspoon ground turmeric
½ teaspoon ground coriander
¼ teaspoon ground black pepper
1 green chile pepper, halved lengthwise
1 cup silken tofu, divided
salt to taste

Steps:

  • Melt the butter in a large stock pot over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the butternut squash, sweet potatoes, and enough vegetable broth to cover. Stir in the thyme, ginger, turmeric, coriander, black pepper, and chile pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low. Cover and simmer until vegetables are very tender, 20 to 30 minutes, stirring occasionally.
  • Remove and discard the chile pepper. Pour about 1/3 of the soup and 1/3 of the tofu into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Repeat with the remaining soup and tofu. Alternately, you can use a stick blender and puree the soup and tofu right in the cooking pot.

Nutrition Facts : Calories 225.2 calories, Carbohydrate 41.5 g, Cholesterol 10.2 mg, Fat 5.3 g, Fiber 6.1 g, Protein 6.1 g, SaturatedFat 2.7 g, Sodium 266 mg, Sugar 9.3 g

SQUASH AND SWEET-POTATO SOUP WITH CHIPOTLE SAUCE



Squash and Sweet-Potato Soup with Chipotle Sauce image

Categories     Soup/Stew     Vegetable     Sauté     Squash     Butternut Squash     Sweet Potato/Yam     Fall     Gourmet

Yield Makes about 12 cups

Number Of Ingredients 11

3 lb butternut squash (1 large), halved lengthwise and seeds discarded
1 tablespoon olive oil
2 lb sweet potatoes (2 large)
1 large onion, chopped
White part of 1 leek, chopped
2 teaspoons chopped peeled fresh ginger
8 to 10 cups light vegetable stock or broth
White pepper to taste
2 to 3 tablespoons fresh lemon juice, or to taste
1 tablespoon honey (optional)
Chipotle sauce

Steps:

  • Preheat oven to 400°F.
  • Brush cut sides of squash with 1/2 teaspoon oil and arrange, cut sides down, in a shallow baking pan. Prick sweet potatoes all over with a fork and roast with squash until very tender, about 50 minutes for squash and about 1 1/4 hours for sweet potatoes.
  • Cool vegetables and scoop flesh from squash into a bowl. Peel sweet potatoes and add to squash.
  • Cook onion in remaining 2 1/2 teaspoons oil with salt to taste in a 6-quart heavy pot over moderately high heat, stirring occasionally, until golden brown, about 10 minutes. Stir in squash and sweet potato, leek, ginger, and 8 cups stock and simmer, uncovered, stirring occasionally, 30 minutes.
  • Purée in batches in a blender (use caution when blending hot liquids), transferring to a clean pot. Bring to a simmer and, if too thick, add more stock. Season with salt and white pepper. Finish with lemon juice and, if desired, honey.
  • Serve soup drizzled with some chipotle sauce or swirl sauce in to make a pattern.

ACORN SQUASH AND SWEET POTATO SOUP (VEGETARIAN)



Acorn Squash and Sweet Potato Soup (Vegetarian) image

This is one of my favorite soups. It can easily be vegan-ized by substituting the cream with plain soy milk. The original recipe is from the book "1000 Vegetarian Recipes from Around the World"

Provided by veganfeline

Categories     Yam/Sweet Potato

Time 1h30m

Yield 6 serving(s)

Number Of Ingredients 9

350 g sweet potatoes
1 acorn squash
4 shallots
1 tablespoon olive oil
6 garlic cloves, unpeeled
3 3/4 cups vegetable broth
1/2 cup light cream
salt
pepper

Steps:

  • Preheat oven to 375F / 190C.
  • Cut the sweet potato, squash and shallot in half lengthwise. Brush the cut sides with oil.
  • Put the vegetables, cut sides down in a shallow roasting pan with the garlic cloves.
  • Roast in the preheated oven for about 40 minutes until tender and light brown.
  • When cool, scoop the flesh from the potatoe and squash halves and put in a pan with the shallots. Remove the garlic peel and add the soft insides to the other vegetables.
  • Add the broth and a pinch of salt.
  • Bring to just a boil, then reduce the heat and simmer, partially covered, stirring occasionally, until vegetables are very tender (about 30 minutes.).
  • Let the soup cool slightly, then transfer to a blender and puree until smooth (working in batches if necessary).
  • Return the soup to the pan and stir in the cream.
  • Season to taste and simmer for 5-10 minutes until completely heated through.

Nutrition Facts : Calories 151.9, Fat 6.2, SaturatedFat 2.8, Cholesterol 13.2, Sodium 44.4, Carbohydrate 23.2, Fiber 2.9, Sugar 2.5, Protein 2.5

BUTTERNUT SQUASH AND SWEET POTATO SOUP



Butternut Squash and Sweet Potato Soup image

Butternut squash has sweet, fine-textured flesh that makes a delicious puree. And unlike many varieties of squash, its skin is thin enough to peel without much trouble. Try it in our velvety version of the classic hearty soup.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 11

1 orange
3 thin slices peeled fresh ginger
2 teaspoons coriander seeds
10 whole black peppercorns
2 tablespoons unsalted butter
1 Spanish onion, cut into 1/2-inch pieces
Pinch of cayenne pepper
6 cups homemade or low-sodium canned chicken stock
1 sweet potato, peeled and cut into 1-inch pieces
2 small (about 1 3/4 pounds each) butternut squash, peeled, halved and seeded, and flesh cut into 1-inch pieces
Orange Spiced Cashews, for garnish

Steps:

  • Using a vegetable peeler, remove zest from orange in long strips; reserve flesh for another use. Make a bouquet garni by wrapping zest, ginger, coriander, and peppercorns in a piece of cheesecloth; tie kitchen twine around top of bundle.
  • In a medium stockpot, melt butter over medium heat. Add onion and cayenne; cook, stirring occasionally, until onion is soft and starts to brown, 4 to 5 minutes. Add bouquet garni; cook 2 minutes more. Add stock; bring to a boil.
  • Add sweet potato and squash to pot; return to a gentle simmer, and partially cover. Cook until vegetables are just beginning to fall apart, about 25 minutes. Remove from heat, and let cool slightly.
  • In a blender, puree soup in batches, being careful not to fill more than halfway. Pour soup into a clean pot; cook over medium heat until just heated through. Serve garnished with nuts, if desired.

SQUASH AND SWEET POTATO SOUP WITH CHIPOTLE SAUCE DECEMBER



SQUASH AND SWEET POTATO SOUP WITH CHIPOTLE SAUCE DECEMBER image

Categories     Soup/Stew     Bake     Sauté     Vegetarian     Squash

Yield 8 servings

Number Of Ingredients 11

3lbs butternut squash (about 1 large) halved lengthwise and seeds discarded
1 TBLS olive oil
2 lbs sweet potatoes
1 large onion, chopped
white part of 1 leek, chopped
2 tsp chopped peeled fresh ginger
8-10 cups vegetable broth
white pepper to taste
2-3 TBLS fresh lemon juice, or to taste
1 TBLS honey (optional)
Chipotle sauce

Steps:

  • Preheat oven to 400 Brush cut sides of squash with 1/2 tsp oil and arrange, cut sides down, in a shallow baking pan. Prick sweet potatoes all over with a fork and roast with squash until very tender, about 50 minutes for squash and about 1 1/4 hours for sweet potatoes Cool vegetables and scoop flesh from squash into a bowl. Peel sweet potatoes and add to squash. Cook onion in remaining 2 1/2 tsp oil with salt to taste in a 6 quart heavy pot over moderately high heat, stirring occasionally, until golden brown, about 10 minutes. Stir in squash and sweet potato, leet, ginger, and 8 cups stock and simmer, uncovered, stirring occasionally, 30 minutes. Puree in batches in a blender (use caution when blending hot liquids), transferring to a clean pot. Bring to a simmer and, if too thick, add more stock. Season with salt and white pepper. Finish with lemon juice and, if desired, honey. Serve soup drizzled with some chipotle sauce or swirl sauce in to make a pattern. Soup may be made 2 days ahead, cooled completely, and chilled, covered.

KABOCHA SQUASH AND SWEET POTATO SOUP WITH ADZUKI BEANS



Kabocha Squash and Sweet Potato Soup With Adzuki Beans image

I was macrobiotic for a few years in the mid 2000′s. Kabocha squash cooked with adzuki beans is their staple dish and I used to eat that all the time along with cooked brown rice. The other day I thought I should try making a soup version of this dish, and here is what I came up with. For more healthy gluten-free recipes, please visit my blog, www.innerharmonynutrition.com.

Provided by InnerHarmonyNutriti

Categories     Vegan

Time 4h19m

Yield 6 serving(s)

Number Of Ingredients 6

1/2 cup adzuki beans, soaked for a couple of hours
1 medium onion, cut into 12 wedges
1 kabocha squash, peeled and cut into large chunks
2 sweet potatoes, peeled and cut into thick slices
1/2 teaspoon salt
parsley, chopped, for garnish

Steps:

  • In a medium size pan, place adzuki beans and cover with enough water. Bring it to boil, turn off heat and drain.
  • Add about 3 times the amount of water as beans and cook for 50 - 60 minutes until the beans are soft. (If you have a pressure cooker, it only takes about 13 - 15 minutes under pressure). Drain the water.
  • In a soup pot, put onion, kabocha squash and sweet potato. Cover with enough water and cook until vegetables are soft.
  • Puree the vegetables using a blender, food processor or hand blender. Add salt.
  • Serve with cooked adzuki beans and chopped parsley on top.

Nutrition Facts : Calories 98.6, Fat 0.1, SaturatedFat 0.1, Sodium 219.2, Carbohydrate 20.8, Fiber 3.7, Sugar 2.6, Protein 4.1

BUTTERNUT SQUASH AND SWEET POTATO SOUP



Butternut Squash and Sweet Potato Soup image

Make and share this Butternut Squash and Sweet Potato Soup recipe from Food.com.

Provided by lovefood

Categories     Yam/Sweet Potato

Time 1h42m

Yield 5 serving(s)

Number Of Ingredients 8

1 large sweet potato, about 400g
1 large butternut squash
4 shallots or 3 onions
olive oil
3 -5 garlic cloves, unpeeled (depending on how much you like garlic)
850 ml vegetable stock (1 1/2 pints) or 850 ml chicken stock (1 1/2 pints)
125 ml cows milk or 125 ml single cream
salt and pepper

Steps:

  • Cut potato, squash and shallots in half-length ways, brush cut sides with oil.
  • Put vegetables, cut sides down in a shallow roasting tin. Add garlic cloves. Roast in preheated oven at 190c/375f/gas mark 5 for 40 minutes or till tender and light brown.
  • When cooked ad cooled, scoop the flesh from the sweet potato and squash and put in pan saucepan with insides of the shallots. Remove the garlic peel and add the soft insides to the rest of the vegetables.
  • Add stock and a pinch of salt. Bring just to boil, reduce heat and simmer, partially cover for about 30 minutes stirring occasionally, until the vegetables are very tender.
  • Allow soup to cool the blend and puree until smooth.
  • Return soup to sauce pan and stir in milk. Season to taste then simmer for 5-10 minutes until completely heated through. Eat with a spoon full of cream swirled for effect.
  • For Vegetarian omit the Chicken Stock. For Vegan omit cows milk and single cream also.

Nutrition Facts : Calories 171.8, Fat 0.5, SaturatedFat 0.1, Sodium 36.5, Carbohydrate 43, Fiber 6.3, Sugar 7.1, Protein 3.7

SWEET POTATO AND BUTTERNUT SQUASH SOUP (WITH A HINT OF JAMAICA!)



Sweet Potato and Butternut Squash Soup (With a Hint of Jamaica!) image

This recipe is so so creamy and naturally sweet. For a Vegan version, don't use milk. I use a bought spice mix of Jamaican Jerk Seasoning but anything similar will be just as good I would think.

Provided by EydisElle

Categories     Vegetable

Time 55m

Yield 4 serving(s)

Number Of Ingredients 10

2 sweet potatoes (large)
1 butternut squash (medium)
2 inches gingerroot (cubed)
3 garlic cloves
salt
3/4 pint vegetable stock
2 teaspoons jamaican jerk seasoning
2 white onions (medium)
3 tablespoons olive oil
milk (as required)

Steps:

  • Preheat oven to 180°C.
  • Prepare the sweet potatoes and squash by peeling and cubing.
  • Peel and grate the root ginger.
  • Roast the sweet potatoes and squash in a little olive oil along with the garlic (leave whole) and grated ginger for approximately 25mins.
  • Prepare the veg stock and add jerk seasoning and chopped onions.
  • Add the roasted veg mix to the stock and simmer for approximately 20mins or until the veg is very soft.
  • Remove from the heat and blend with a hand blender until smooth. Add the milk as you are doing this as the soup will be quite thick so use the milk to thin it out and to add extra creaminess. Season with salt if necessary.
  • Serve.

Nutrition Facts : Calories 299.6, Fat 10.5, SaturatedFat 1.5, Sodium 49.3, Carbohydrate 52.5, Fiber 8.4, Sugar 11.3, Protein 4.5

BUTTERNUT SQUASH AND SWEET POTATO SOUP



BUTTERNUT SQUASH AND SWEET POTATO SOUP image

Categories     Soup/Stew     Vegetable

Yield 6

Number Of Ingredients 10

1 lb. sweet potatoes, peeled and cut into cubes
1 lb. butternut squash, peeled and cubed ( or microwaved & cut)
1/2 c chopped onion
14 oz. chicken broth or vegetable broth
1/2 c butter, diced
13 oz. coconut milk
1/2 teasp ground cumin
1/2 teasp ground red pepper
1 1/2 teasp salt
3-4 green onion, white and light green parts, finely chopped (optional)

Steps:

  • 1.Combine sweet potatoes, squash, onion, half of broth in slow cooker. Cover and cook on high for 4 hours or until vegetables are done. 2. Puree until smooth. Add coconut milk, cumin, pepper and salt 3. Ladle into bowls and sprinkle with chopped onions I double the recipe and use an immersion blender

SWEET POTATO AND SQUASH SOUP



SWEET POTATO AND SQUASH SOUP image

Categories     Soup/Stew     Vegetable     Stew     Vegetarian     Quick & Easy     Healthy     Vegan

Yield 4 portions

Number Of Ingredients 7

1 large onion
2 carrots
1 large sweet potato
1 butternut squash or pumpkin (approx same size as the sweet potato)
1 pint of vegetable stock
1 whole Scotch Bonnet Chili
Olive oil for cooking

Steps:

  • Slice the onions and cut the carrots, sweet potato and squash into rough chunks. Cut the chili down one side but leave it in one piece. Heat the oil in the soup pan large enough to hold all the liquid. Add the onion together with the chili and lightly sautee until the onion is clear but not brown. Remove the chili before adding the remaining ingredients since it's very hot and is only used to provide a little flavour. The longer you leave it in the more heat you will gain. Next add the carrots, sweet potato and squash and cook for a few minutes with the onions, combining all the vegetables together. Prepare your stock and add this to the pan. You may need more than a pint of liquid depending on the size of the vegetables, otherwise top up the liquid in the pan with water so it covers the vegetables. Cover the pan and simmer until the potato, squash and carrot are very soft. Allow the soup to cool and then liquidise before returning to the pan to gently re-heat before serving. At this point non-vegans may like to add a little cream. Season with freshly ground black pepper and serve with bread.

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