Butternut Squash Sweet Potato Soup

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Recipe submitted by ldonargo@relconet.com

Butternut Squash Sweet Potato Soup

Ingredients (use vegan versions):

1 2-3# butternut squash (peeled/cut in 1 inch cubes)
1 large sweet potato (peeled/cut in 1/2 inch cubes)
1 can vegetable broth
1 onion (chopped)
1 large garlic clove (minced)
1 tlbs parsley
1 tablespoon basil
a few good shakes of cayanne and white pepper
salt to taste
2 cup water
olive oil

Directions:

Cook Squash until tender. Drain, and puree in blender with vegetable broth until smooth. In pot, cook onion and garlic in a little olive oil still soft. Add squash mixture and rest of ingrediants. Bring to boil, reduce to simmer and cook until sweet potatos are tender. Adjust seasonings to your taste!

I find that this makes a better soup: Saute in a little oil the onion, garlic and add the broth (vegan wine, too) and all ingredients. Then puree into one consistent mixture. Add spices to taste.

Archived comment by: d

I'm starting a home cooking business, and my first client requested a squash soup. I found this recipe, and my client has ordered it at least 3 times so far! There wasn't a specific amount listed for vegetable broth, but I interpreted a can of vegetable broth to be 2 cups of homemade broth. Thanks for the wonderful recipe! :-)

Archived comment by: zucchiniSister

Fabulous, fabulous soup! I took the above noters advice in blending the onion and garlic with the squash, rather than leaving them intact because I thought it would look better that way, but I can definetly see how it would work your way if the onion was chopped finely enough.

Archived comment by: stellar26

I just made this soup and it is wonderful, especially on a cold rainy day like today. I took the advice above and pureed the garlic and onion along with the squash. I also ommitted the herbs and added 1 T of chopped fresh ginger -- so good!

Archived comment by: kitreece22

I tried this receipe last night and thought the end result was lovely. I found it a little sweet

Archived comment by: harriet77

This soup was awesome! I had never made a butternut squash soup before and my boyfriend had never even tasted it before and we loved it. It was really thick and creamy. I did have to keep adding a little bit more water to it as it was simmering. This ones a keeper. We will definately keep making this recipe forevs.

Archived comment by: janamaru

When I followed the recipe, I found it a bit bland, so I added some channa masala powder and hot chili powder (both of which I got at an Indian food store) to the puree and simmered with those spices for about 15 minutes. I bet you could add these spices earlier in the process, but I just didn't think of it until later. It was quite a good soup, just the right consistency!

Archived comment by: sunshineharmony

I love it and so do my everything-eating friends! I did blend all of it, and I its fabulous! Thank You :-)

Archived comment by: jessfess