Sweet Potato, Butternut Squash and Ginger Soup
Try this Sweet Potato, Butternut Squash and Ginger Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
white meat free
gluten free
red meat free
dairy free
vegan
vegetarian
pescatarian
- 1 teaspoon salt
- 2 tablespoons olive oil
- pepper to taste
- 6 cups vegetable stock
- 1 large sweet potato peeled and cubed
- 1 small butternut squash peeled and cubed
- 2 each carrots peeled and thinly sliced
- 1 inch piece of fresh ginger peeled and sliced
- 1-2 teaspoons curry powder i used 1 tsp sweet & 1 tsp hot
- 2 large onions chopped
- 1 each pear peeled and sliced
- 1 each apple peeled and sliced
- 3 tablespoons apple juice or white wine i used wine
- Carbohydrate 85.3491696178283 g
- Cholesterol 0 mg
- Fat 2.59084250072367 g
- Fiber 13.1294791077773 g
- Protein 4.61575208333333 g
- Saturated Fat 0.402745833433258 g
- Serving Size 1 1 Serving (2627g)
- Sodium 8666.03242744635 mg
- Sugar 72.219690510051 g
- Trans Fat 0.341660000019597 g
- Calories 362 calories
Place sweet potato, squash, carrots and ginger, and, if desired, curry powder in a large saucepan (I definitely use the curry because it adds such a nice flavor to the soup). Add vegetable stock. Cover and bring to a gentle boil; then reduce heat to simmer for about 30 minutes or until all vegetables are soft. Meanwhile in a second pot, add olive oil and onions; sauté until softened. Add pear, apple, apple juice/wine, salt and pepper; cook until all is softened. Add the pear mixture to the sweet potato mixture after they have cooked the 30 minutes. Once all has cooked together for a short while to combine flavors, about 10 minutes, puree with an immersion blender or in a blender or food processor until smooth.
