BUTTERNUT SQUASH SWEET POTATO SOUP
Lots of taste and beta carotene!
Provided by BVDB
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes
Time 1h
Yield 8
Number Of Ingredients 10
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.
Nutrition Facts : Calories 167 calories, Carbohydrate 28.2 g, Cholesterol 15.6 mg, Fat 6.3 g, Fiber 5 g, Protein 2.9 g, SaturatedFat 3.8 g, Sodium 416.3 mg, Sugar 6.6 g
SWEET ROASTED BUTTERNUT SQUASH SOUP
Sweet, savory, garnished with maple bacon bits, sour cream and fresh chives. Served with a toasted baquette with melted gruyere cheese. This is a great rich soup perfect as a main course or with a side salad.
Provided by SarasotaCook
Categories Vegetable
Time 1h20m
Yield 6-8 serving(s)
Number Of Ingredients 20
Steps:
- Vegetables -- Roast the vegetables. Preheat the oven to 425 and place the cut squash, leeks and onion on a cookie sheet lined with oil. Drizzle with olive oil, salt and pepper and cook until tender and golden brown. The leeks and onion will be done quicker than the squash. Once done remove from the pan and transfer to a large pot.
- Making the soup -- in the large pot with the squash leeks (white parts only), and the onion, add the garlic, chicken broth, beer, and evaporated milk and puree with an immersion blender. You can also use a regular blender for this. Whether you blend it in the pot or a blender once back in the pot add, add the heavy cream, salt and pepper, fresh sage, maple syrup, and nutmeg. Now just reheat and get ready to eat.
- Garnish -- with a dollop of sour cream, some crispy maple bacon bits, fresh chives, and a baguette that you toasted and then with melted gruyere or swiss cheese. Just makes the soup perfect.
Nutrition Facts : Calories 629.3, Fat 26.6, SaturatedFat 13.1, Cholesterol 70.8, Sodium 2490.8, Carbohydrate 82.2, Fiber 7.6, Sugar 9.2, Protein 15.8
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