Butternut Squash and Sweet Potato Soup

Name: Butternut Squash and Sweet Potato Soup
Prep time: 1 h 5 min
Cook time: 1 h 5 min
Total time: 1 h 5 min
Yield: 6
Cuisine: Global
Ingredients: 1 liters butternut squash - peeled, seeded, and cut into 1-inch cubes; 1 Tbsp grated fresh ginger root; 3 Tbsps chopped fresh thyme; 1 teaspoons ground coriander; 0 teaspoons ground black pepper; 1 teaspoon ground turmeric; 237 milliliters diced red onion; 6 servings salt to taste; 237 milliliters silken tofu, divided; 2 sweet potatoes, peeled and cut into 1-inch cubes; 2 Tbsps unsalted butter

Need a gluten free and vegetarian soup? Butternut Squash and Sweet Potato Soup could be an awesome recipe to try. One portion of this dish contains approximately 3g of protein, 4g of fat, and a total of 148 calories. This recipe serves 6. This recipe covers 14% of your daily requirements of vitamins and minerals. Head to the store and pick up sweet potatoes, ground pepper, butter, and a few other things to make it today. It can be enjoyed any time, but it is especially good for Autumn. From preparation to the plate, this recipe takes about 1 hour and 5 minutes.

Instructions

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.

Ingredients you will need

Butter

Onion

Stock

Equipment you will use

Pot

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.

Ingredients you will need

Butternut Squash

Vegetable Broth

Sweet Potato

Black Pepper

Chili Pepper

Vegetable

Coriander

Turmeric

Ginger

Thyme

Remove and discard the chile pepper.

Ingredients you will need

Chili 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.

Ingredients you will need

Soup