Butternut Squash and Sweet Potato Soup

Name: Butternut Squash and Sweet Potato Soup
Cook time: 30 min
Yield: 6 servings
Cuisine: United Kingdom
Ingredients: 2 tablespoons unsalted butter; 1 cup diced red onion; 6 cups butternut squash - peeled, seeded, and cut into 1-inch cubes; 2 sweet potatoes, peeled and cut into 1-inch cubes; 6 cups reduced-sodium vegetable broth, or as needed; 3 tablespoons chopped fresh thyme; 1 tablespoon grated fresh ginger root; 1 teaspoon ground turmeric; ½ teaspoon ground coriander; ¼ teaspoon ground black pepper; 1 green chile pepper, halved lengthwise; 1 cup silken tofu, divided; alt to taste'

A delightfully rich-tasting soup. My husband likes this soup so much he refers to all butternut squashes as soup now. I recommend this with the silken tofu instead of milk - it adds protein to a fiber-rich soup, and no one will know it’s there if you don’t tell them! Serve warm with a sprinkling of grated Parmesan or Romano and some crusty toasted bread on the side.

INGRIDIENT

2 tablespoons unsalted butter

1 cup diced red onion

6 cups butternut squash - peeled, seeded, and cut into 1-inch cubes

2 sweet potatoes, peeled and cut into 1-inch cubes

6 cups reduced-sodium vegetable broth, or as needed

3 tablespoons chopped fresh thyme

1 tablespoon grated fresh ginger root

1 teaspoon ground turmeric

½ teaspoon ground coriander

¼ teaspoon ground black pepper

1 green chile pepper, halved lengthwise (Optional)

1 cup silken tofu, divided

salt to taste

DIRECTION

Step: 1

Melt the butter in a large stock pot over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the butternut squash, sweet potatoes, and enough vegetable broth to cover. Stir in the thyme, ginger, turmeric, coriander, black pepper, and chile pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low. Cover and simmer until vegetables are very tender, 20 to 30 minutes, stirring occasionally.

Step: 2

Remove and discard the chile pepper. Pour about 1/3 of the soup and 1/3 of the tofu into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Repeat with the remaining soup and tofu. Alternately, you can use a stick blender and puree the soup and tofu right in the cooking pot.

NUTRITION FACT

Per Serving: 225 calories; protein 6.1g; carbohydrates 41.5g; fat 5.3g; cholesterol 10.2mg; sodium 266mg.

The word “stew” can process to 2 time a dish and a make dishes method. Stewing involves slowly cooking piece of meat, raw fruit or beans in a flavorful liquid . It’s similar to braising, instead it makes have a few notable differences. The raw animal vested is chopped into few of pieces instead of being cooked whole , and the water based material completely covers the essential in a stew as different to a braise’s halfway full . When meat or raw fruit are cooked using this method, the resulting dish is called stew.

Stew has a perception for being a rib-sticking meal that comfortable you up on a freezing , winter day. It’s right that ; a bowl of classic beef stew can make warming featured food , but stew’s cozy factor more than a way beyond protecting you from the cold . It’s all about those tender chunks of meat and vegetables, swimming in a thick, ultra-rich gravy. The way they come together make the greatest comfort food, no matter the weather.

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