Just ask Steffen, I’ve been stuck on soup: curried sweet potato, butternut squash, acorn squash and even creamy tomato basil. They’ve all been tempting my palate this winter with their flavor profiles and health benefits.
Even though I love to cook, I definitely don’t consider myself someone who is good enough to share recipes, but a dear friend asked to help her come up with some healthy meals. I decided to indulge her with a very simple soup recipe.
Although I use chicken stock and butter, I’m not vegetarian or vegan. I’ve noted substitutes in the recipe for those with dietary restrictions. Please enjoy. I usually serve this with a warm French baguette.
Butternut Squash and Sweet Potato Soup
- 1 large butternut squash
- 1 large sweet potato
- 6 cups chicken stock (or vegetable stock)
- 1 large yellow onion
- 3 T. butter (or olive oil)
- Salt (to taste)
- Pepper (to taste)
- Halve the squash and sweet potato. Remove any seeds. Drizzle with olive oil and a bit of salt. Roast at 450 degrees for 45 minutes or until a knife cuts through smoothly. Let cool.
- While the squash cools, dice a large yellow onion and sauté in butter until it starts to appear translucent (about 10 minutes).
- Once the squash and potato are cool enough to handle, scoop out pulp and place in pan with onions.
- Fill with stock. Bring to a boil and then let it simmer for about 15 minutes.
- Transfer pulp and a good portion of the onions to a food processor. Process until creamy. You might have to add a bit of the stock. Please be careful. It’s hot!
- Add the creamed pulp back into the pan.
- With a slotted spoon, stir the pulp and stock together.
- Add salt and pepper to taste.