Another recipe! And this time, it's really simple. So simple that it takes about 25 minutes to make from start to finish. I used frozen butternut squash that I found in the freezer aisle at my local grocery store, and while I don't recommend frozen butternut squash for roasting, it's perfect for a soup.
This soup is naturally sweet because of the squash and sweet potato, but the sweetness is countered by the ginger and coriander. It's perfect for a cold fall day. I've been enjoying it for lunch with a biscuit on the side, but you could also serve this soup as a light appetizer at dinner.
Butternut Squash and Sweet Potato Soup
Serves 3-4 (4 as an appetizer or 3 as a main course)
- 1 tablespoon unsalted butter
- 1 medium-sized onion, cut into ½-inch cubes
- 1 medium-sized sweet potato, peeled and cut into 1-inch chunks
- 10 ounces frozen or fresh butternut squash, peeled and cut into 1-inch chunks
- 1 teaspoon ground coriander
- 1 teaspoon fresh, minced or grated ginger
- 3 cups chicken stock
- salt and pepper to taste
- parsley, finely chopped (optional)
- soft goat cheese (optional)
- Heat a medium sized pot over low heat.
- Add the butter and onion and sweat the onions over low heat for 10 minutes, or until translucent.
- Add the sweet potato, butternut squash, ginger and coriander and sauté for 5 more minutes over medium heat.
- Add the chicken stock and bring to a simmer. Simmer for 15 minutes, or until the sweet potato and butternut squash pieces are cooked through. Remove from heat.
- Using an immersion blender or regular blender, puree the soup until smooth.
- Season with with salt and pepper to taste.
- Serve immediately or refrigerate and reheat later over low heat on the stove. Optional: garnish with fresh parsley and a small piece of soft goat cheese and stir in the goat cheese until it melts in the soup.
Serving suggestions: This soup is a meal in itself when served with a salad and crusty bread. Alternatively, this soup would make a great first course.