Steps to Prepare Favorite Sweet Potato and Butternut Squash Soup

Hello everybody, hope you’re having an incredible day today. Today, we’re going to make a distinctive dish, sweet potato and butternut squash soup. One of my favorites. This time, I am going to make it a bit unique. This will be really delicious.

This easy-to-make butternut squash soup with sweet potatoes, apples, and warm spices tastes like fall in a bowl. What you'll need to make Butternut Squash and sweet potato soup. To begin, melt the butter over medium heat in a large pot and add the onions. Butternut squash and sweet potatoes combine perfectly in this pureed soup.

Sweet Potato and Butternut Squash Soup is one of the most well liked of recent trending foods on earth. It’s easy, it’s quick, it tastes delicious. It’s appreciated by millions every day. They’re fine and they look fantastic. Sweet Potato and Butternut Squash Soup is something that I’ve loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can cook sweet potato and butternut squash soup using 6 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Sweet Potato and Butternut Squash Soup:

1. Make ready 1 knob butter
2. Make ready 1 tsp olive oil
3. Prepare 1 large white onion, diced
4. Prepare 1 large sweet potato, peeled and diced
5. Take 1 butternut squash, peeled and diced
6. Take 900 ml vegetable stock

Warm and sassy spices are layered one after the other to create a complex flavor profile, and a splash of coconut milk sends the creaminess factor through the roof. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. One thing I'm always amazed with is just how beautiful meals made of veggies are :) Also, for those looking to eat more vegetables, this is the easiest. Remove the sweet potatoes and butternut squash from the oven and add to the pan with the stock.

Steps to make Sweet Potato and Butternut Squash Soup:

1. Melt the butter in the pan and add the oil.
2. Add the onions to soften, then the sweet potato and the butternut squash, stir for 1 minute or so.
3. Add stock and bring to the boil, turn down the heat and simmer for around 45 minutes.
4. Use a hand bender to blend all the ingredients together.

One thing I'm always amazed with is just how beautiful meals made of veggies are :) Also, for those looking to eat more vegetables, this is the easiest. Remove the sweet potatoes and butternut squash from the oven and add to the pan with the stock. Blend everything until smooth using a stick blender. Toast the ciabatta slices, and top each with a spoonful of garlic butter. Serve with the soup, drizzled with the remaining cream, and some black.

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