Sweet Potato and Butternut Squash Soup with Ginger
Updated Nov. 9, 2022
- Total Time
- About 1 hour
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon canola oil
- 1small onion, chopped
- 1tablespoon minced fresh ginger
- 1pound butternut squash, peeled and diced
- 1pound sweet potatoes, peeled and diced
- 1medium-size Yukon gold or russet potato, peeled and diced
- 6cups water, chicken stock, or vegetable stock
- Salt to taste
Nutritional analysis per serving (6 servings)
157 calories; 2 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 33 grams carbohydrates; 5 grams dietary fiber; 6 grams sugars; 3 grams protein; 1032 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.
- Step 2
Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.
Private Notes
Comments
Tasty! Rather than peeling and dicing, I rosted the squash and potato and then added both to the sauted onions and ginger. I also added a few garlic cloves and some fresh sage. The rosted squash and potato added an extra layer of flavor.
Wonderful flavor, silky texture! A real autumn keeper. But sometimes the butternut squash we get is a bit colorless and I find adding a carrot to the mix brightens the color giving more eye appeal. The French aren't wrong: "The eyes feast first"!
Delicious! Peeled and cubed 1.5 lbs of butternut squash, .5 lbs sweet potatoes and 4 small Yukon gold potatoes (left skins on). Roasted with olive oil and salt for 25 minutes at 400. Sautéed one small onion and one shallot, then added two gloves of diced garlic and 1 tsp fresh grated ginger. Added roasted veggies. Added one peeled diced apple. 4 cups of broth (not 6). More salt. Simmer with top on. Immersion blender. Delicious :)
I used 1 squash, 1 medium Idaho potato, 1 medium sweet potato, and 1 pear. Also, garlic and turmeric. Delicious! Plus there is enough for tomorrow too.
Roasted veggies as suggested in comments and upped the ginger. Maybe did a bit too much, but it still was really nice :) a bit more salt and the addition of cinnamon helped and made it that much more cozy.
Other than adding extra ginger and a pinch of cayenne, and not worrying about ratios of squash to potatoes, I made this as suggested and it's great! If you use precut squash and an immersion blender, it couldn't be easier.