Butternut Squash And Sweet Potato Soup Recipe

Name: Butternut Squash And Sweet Potato Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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; 1/2 teaspoon ground coriander; 1/4 teaspoon ground black pepper; 1 green chile pepper, halved lengthwise (optional); 1 cup silken tofu, divided; salt to taste

Servings: persons

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
1/2 teaspoon ground coriander
1/4 teaspoon ground black pepper
1 green chile pepper, halved lengthwise (optional)
1 cup silken tofu, divided
salt to taste

1
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.
2
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.

2602

kcal

Calories

282

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 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, and more.

Yes, Butternut Squash And Sweet Potato Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Butternut Squash And Sweet Potato Soup

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