Butternut Squash Sweet Potato Soup Recipes

BUTTERNUT SQUASH & SWEET POTATO SOUP

Steps:

• Melt the butter over medium heat in a large pot. Add the onions and cook, stirring occasionally, until soft and translucent, about 5 minutes.
• Add the butternut squash, sweet potatoes, chicken broth, salt, and pepper to the pot. Bring to a boil, then cover and reduce the heat to low; simmer until vegetables are very tender, about 15 minutes. Turn off the heat. Add the diced apple and honey and purée the soup with a handheld immersion blender until very smooth and creamy. (Alternatively, use a standard blender to purée soup in batches, being careful not to fill the jar more than halfway. Leave the hole in the lid open and loosely cover with a dish towel to allow the heat to escape. Pour the blended soup into a clean pot.)
• Stir in the cinnamon, mace, nutmeg, and heavy cream. Bring to a simmer, then taste and adjust the seasoning if necessary. To thicken the soup, simmer over low heat until desired consistency is reached.
• Note: This soup thickens as it cools. If necessary, add a bit of water to thin it back to desired consistency.
• Freezer-Friendly Instructions: The soup can be frozen for up to 3 months. Defrost the soup in the refrigerator for 12 hours and then reheat it on the stovetop over medium heat until hot. (The soup will thicken up while in the freezer. While reheating, add a bit of water if necessary to thin it to your desired consistency.)

SWEET POTATO AND BUTTERNUT SQUASH SOUP WITH GINGER

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.

AUTUMN SQUASH AND SWEET POTATO SOUP RECIPE

Steps:

• Preheat oven to 400°F and set out a large baking sheet.
• To a large mixing bowl, add vegetables from the roasted vegetables section of ingredients (butternut squash, sweet potato, half an onion, 1 carrot and garlic).
• Add oil, salt and pepper and stir to combine well. Transfer vegetables to baking sheet, then bake in preheated oven for 30-45 minutes, or until vegetables are tender and golden brown. Stir halfway through baking.
• Start this process during the second half of the vegetables roasting, when you have about 10 minutes left.
• Add butter to a large dutch oven or stockpot (whatever you would normally cook a big batch of soup in), and heat over MED HIGH heat.
• Once melted, add diced onion, diced carrot, and diced celery. Sprinkle with salt and pepper and stir.
• Cook for 3-5 minutes, stirring occasionally, until vegetables are softened and lightly golden.
• Stir in cinnamon, rosemary, sage and nutmeg.
• Add roasted vegetables from the baking sheet, then pour in chicken broth.
• Use an immersion blender to puree the soup until smooth or desired texture is reached.
• Continue heating until hot throughout (this time will vary from person to person), mine just took about 5 minutes. Taste, and add salt and pepper if necessary.
• Serve hot, with an optional swirl of heavy cream or sour cream, and/or topped with any desired toppings.

BUTTERNUT SQUASH SWEET POTATO SOUP

Steps:

• Melt butter in a large pot over medium-high heat. Cook and stir butternut squash, sweet potato, carrot, celery, onion, and garlic in hot butter until lightly browned, about 5 minutes.
• Pour chicken stock and sweet bell peppers into butternut squash mixture; bring to a boil. Reduce heat to low, cover, and simmer until squash and potato are tender, about 40 minutes.
• Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
• Return pureed soup to pot and season with salt and black pepper.

SWEET VEGAN BUTTERNUT SQUASH SOUP

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Coat a baking sheet with olive oil.
• Place butternut squash and sweet potato cut-sides down on the baking sheet.
• Bake in the preheated oven until easily pierced with a knife, 45 to 50 minutes. Remove from the oven and let sit until cool enough to handle.
• While squash and potato are cooking, heat 3 tablespoons oil in a skillet over medium-high heat. Add garlic and fresh sage and cook until garlic is browned and sage is crispy, 3 to 5 minutes. Remove sage to a paper-towel lined plate. Transfer garlic to a blender.
• Scoop out the flesh of the butternut squash and potato using a spoon and transfer to the blender with garlic. Discard squash and potato skins. Add maple syrup and 1 cup vegetable broth to the blender and process until smooth, 1 to 2 minutes.
• Strain through a sieve to remove any lumps and transfer into a large pot. Add remaining 3 cups vegetable broth, bay leaves, cinnamon stick, 1 tablespoon thyme, and salt. Bring to a simmer over medium heat, then reduce heat to low and simmer for 30 minutes. Season with pepper and sprinkle with crushed sage leaves.

BUTTERNUT SQUASH AND SWEET POTATO SOUP

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.

BUTTERNUT SQUASH AND SWEET POTATO SOUP

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.

SWEET POTATO & BUTTERNUT SQUASH SOUP WITH LEMON & GARLIC TOAST

Steps:

• Heat oven to 220C/200C fan/gas 7. Put the sweet potato and butternut squash on a baking tray and add the honey and a drizzle of olive oil. Roast for 40-45 mins until soft and starting to caramelise at the edges, stirring occasionally.
• Meanwhile, fry the onions in 1 tbsp olive oil until soft, then add the garlic, chicken stock, cinnamon and nutmeg. Bring to the boil, and simmer for 5 mins.
• Remove the sweet potatoes and butternut squash from the oven and add to the pan with the stock. Blend everything until smooth using a stick blender. Stir in most of the cream and bring back to a gentle simmer, and season with salt and pepper to taste.
• To make the lemon & garlic toasts, gently warm the olive oil and garlic in a pan over a low heat for a few mins; the garlic should be softened but not browned. Remove from the heat and mix in the butter and lemon zest until smooth. Leave to cool, then stir in the chives and thyme.
• Toast the ciabatta slices, and top each with a spoonful of garlic butter. Serve with the soup, drizzled with the remaining cream, and some black pepper.