Butternut Squash & Sweet Potato Soup

We are at the height of “squash season” but even I have to admit that I find cooking squash totally intimidating. That is until I learned this great trick that makes peeling and cutting squash so much easier. Now there’s nothing standing between me and squash, and hey, the cold weather outside is my perfect excuse for making this scrumptious soup.

 Ingredients:

• 3 tablespoons unsalted butter

• 2 medium yellow onion, chopped

• 1 butternut squash

• 3 medium sweet potatoes, peeled and cut into 1-inch chunks

• 8 cups chicken broth

• ½ teaspoons salt

• ½ teaspoon ground black pepper

• 1 apple, cored, peeled and cut

• 3 tablespoons honey

• ½ teaspoon ground cinnamon

• 1/8 teaspoon ground nutmeg

• 1 cup of light cream

Direction:

Peel and cut the squash into chunks: squash can be quite difficult to peel and cut into cubes but this great trick will make any type of squash 10 times easier to peel. Poke holes into your squash using a fork and cut off the top and bottom.

Microwave on HIGH heat for 3 ½ minutes then carefully remove using oven mitts. Your squash will be considerably softer, making it much easier to peel and cut into cubes (and I mean so much easier!).

Melt the butter: in a large pot melt the butter and add the chopped onions. Cook over medium heat until the onions look soft and translucent. 

Add: the butternut squash, sweet potatoes, apple, chicken broth, salt and pepper to pot. 

Heat: on high heat until you’ve brought the mixture to a boil. Reduce the heat to medium and cook until the squash and sweet potato appear tender (approx. 15-20 minutes).

Turn off the heat. 

Puree the soup: Use a handheld blender or if you don’t have one you can do what I did and blend the mixture in batches using a standard blender (just don’t fill the blender all the way to the top!). Blend until very smooth and creamy.

Return to pan: on medium heat, bring the mixture to a simmer and add honey, cinnamon, nutmeg and light cream. 

Enjoy! 

Salma

Salma Mahmoud is completing a Master degree in Foods & Nutrition at Brescia University College. She is studying to become a Registered Dietitian and is currently completing a population health placement at the Perth District Health Unit.

Original recipe from here