60 minutes
A heartwarming soup that combines the sweetness of sweet potatoes and butternut squash with a zing of fresh ginger.
tablespoons
Chopped Onion, chopped
each
Fresh Ginger, minced
tablespoons
Butternut Squash, peeled and diced
0 lb
Sweet Potato, peeled and diced
0 lb
Regular Potato, peeled and diced
0 lb
cups
to taste
1. Sauté Onions
Heat canola oil in a large soup pot or Dutch oven over medium heat. Add in the chopped onion and sauté for about 5 minutes until soft and translucent.
2. Add Ginger
Stir in the minced fresh ginger and let it cook for about a minute until it becomes fragrant.
3. Combine Vegetables and Liquid
Combine the peeled and diced butternut squash, sweet potatoes, and regular potato into the pot. Pour in 6 cups of chicken stock and season with salt to taste. Bring to a boil, then reduce the heat and let it simmer for about 45 minutes until the vegetables are tender.
4. Puree the Soup
Once the vegetables are tender, use an immersion blender to puree the soup directly in the pot until smooth.
5. Adjust Seasonings and Serve
Place the pureed soup back on the stove over low to medium heat. Adjust the seasonings if needed and heat through. Once ready, ladle the soup into bowls to serve.
Roasting sweet potatoes and butternut squash enhances their natural sweetness and adds complexity to the soup.
A touch of apple cider vinegar or fresh lime juice can balance the natural sweetness of the vegetables.
Homemade vegetable or chicken stock will provide a richer flavor profile and better harmony of flavors.
Use fresh herbs, toasted seeds, or a drizzle of chili oil to enhance flavor and visual appeal.
Add grated ginger during sautéing for mellow spice and fresh towards the end for a zingy kick.
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