Originally uploaded by aviva_hadas
To begin, this is my type of recipe. 1 pot, simple preparation.
Caveat, I liked the soup, my husband did not. I think the ginger "makes" it, he definately did not care for the ginger.
Butternut Squash & Sweet Potato Soup
1 tablespoon canola oil
1 small onion, chopped
1 tablespoon minced fresh ginger
1 pound butternut squash, peeled and diced
1 pound sweet potatoes, peeled and diced
1 medium-size Yukon gold or russet potato, peeled and diced
6 cups chicken stock
Salt & Pepper to taste
1. 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 stock, and bring to a boil. Add salt to taste, reduce the heat, cover and simmer 1 hour, or until all of the ingredients are thoroughly tender.
2. Using an immersion blender, puree the soup. Adjust salt and add pepper to taste.