Butternut Squash and Sweet Potato Soup with Ginger
Butternut squash and sweet potato create a creamy soup without the high-fat addition of cream. Ginger adds a tasty bit of punch.
Notes
Hey if you like this squash recipe check out our delicious 13 Squash Recipes to Celebrate the Changing Season or any of these other 14 Impossibly Easy Soup Recipes for Fall.
Cooking Time45 min
Ingredients
- 1 tablespoon canola oil
- 1 small onion, chopped
- 1 tablespoon grated or finely chopped fresh ginger
- 1 pound butternut squash, peeled and diced
- 1 pound sweet potatoes, peeled and diced
- 1 medium Yukon gold or russet potato, peeled and diced
- 6 cups chicken stock, vegetable stock, or water salt to taste
- 1 tablespoon dry or medium-dry sherry
- 6 tablespoons plain nonfat yogurt for garnish
Instructions
- In a heavy-bottomed soup pot or Dutch oven, heat oil over medium-low heat; add onion.
- Cook, stirring, until tender, about 5 minutes. Add ginger and cook, stirring, about 1 minute, until it begins to smell fragrant.
- Add squash, sweet potatoes, potato, stock, and salt. Bring to a boil, cover, and reduce heat. Simmer 30 minutes or until vegetables are tender.
- Puree soup, using a hand blender, regular blender, or food processor
- . Return to the pot, stir, and add sherry. Taste and adjust seasonings. To serve, heat through and ladle into bowls; garnish with yogurt.
