Ginger-Scented Butternut Squash and Sweet Potato Soup

IMG_1445 (1024x807)The leaves are changing colours to shades of orange and red and we welcome the coming of Autumn.  And traditionally, with the cooler weather approaching, my husband asks for soup.  The local fresh produce is plentiful and I like to take advantage of it as it reaches the farmers’ markets and supermarkets.  Various squashes and potatoes are readily available and this recipe melds together sweet potatoes, Yukon Gold potatoes and butternut squash.  The added ginger gives a lovely warm spiciness to this puréed soup that I discovered on the New York Times Cooking Site – Sweet Potato Butternut Squash Soup with Ginger.

I wanted to share this soup with you because not only is it easy to prepare, but it is also dairy-free.  The addition of the Yukon Gold potato helps thicken the soup.  The original recipe states the major ingredients in weight and hopefully I have made it easier for you by stating them by number (one potato, two potato…..).

After sautéing the onion and minced ginger, all the ingredients go into the saucepan together and simmer for 45 minutes and it can be puréed right in the pot with a hand blender.  It is a velvety smooth golden soup that warms you on a cool day.  Garnish with pumpkin seeds, if you wish, to enhance the squash theme and enjoy!

IMG_1443 (1024x810)

Ginger-scented Sweet Potato and Butternut Squash Soup

(see original recipe at New York Times Cooking)

1 tbsp. oil

1 medium onion, chopped

1 tbsp. minced fresh ginger

1 medium butternut squash, peeled and diced

3 sweet potatoes, peeled and diced

1 medium Yukon Gold potato, peeled and diced

6 cups water, chicken stock, or vegetable stock or a mix (I used 1/2 vegetable stock and 1/2 water)

Salt & pepper, to taste

Pumpkin seeds, for garnish

  1. Heat the oil in a saucepan over medium heat. Add the onion and stir until softened but not browned, 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 slow boil. Add a sprinkle of salt, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are cooked through and able to be mashed.
  2. Using an immersion blender, purée the soup directly in the saucepan.  Add salt and pepper to taste.
  3. Pour into serving bowls and garnish with pumpkin seeds.

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4 comments

  1. I will be making this right after you and I return from the food bloggers of Canada conference this weekend in Montreal!

    1. So easy and delicious. Looking forward to this weekend at the Food Bloggers of Canada 2015 Conference in Montreal and hopefully a post about our adventure!

  2. France's harris · · Reply

    I love nutritious easy. Recipes and this one is a winner. Cut up squash is readily available which makes this soup even easier. Sounds like a keeper.

    1. Great idea to use cut up squash!! Enjoy!

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