Late Fall & Winter bring some of my favorite types of vegetables every year... including Brussels sprouts, cauliflower, and butternut squash. As it gets colder outside, a good hearty soup can make for a perfect meal. It's only been in the last few years that I've discovered the joys of the butternut squash. It's a great baking squash with a subtle sweetness and texture that go well with other vegetables... or even just by itself.
I love the combined tastes of butternut squash and sweet potato. This soup recipe has been a big hit with my friends recently. It's relatively healthy, easy to make and goes well with salad, baked bread, or as an appetizer.
Butternut Squash & Sweet Potato Soup by Nathan Stark
1 butternut squash, peeled, gutted & chopped into cubes
1 large (or 2 medium) sweet potato(es), peeled & chopped into cubes
1 medium yellow onion, peeled & finely chopped
1 carrot, peeled & chopped
1/2 cup of half & half or light cream
5 cups of chicken broth
2 1/2 tablespoons of extra virgin olive oil
pinch of nutmeg
salt & pepper to taste
Parsley to garnish
* In a large pot, heat oil. Add the chopped onion until soft.
* Add squash, potatoes, carrot, and broth and bring to a boil. Reduce to low heat, cover, and simmer for 40 minutes or until all the vegetable are soft.
* Process the soup through a blender until smooth. - For those that don't have a blender, you can use a potato masher instead. The soup will be slightly chunkier, but will taste just as good.
* Add cream or half & half and pinch of nutmeg. Stir with a spoon.
* Add salt & pepper to taste and parsley to garnish.
* Serve warm with bread or a salad.