To begin, melt the butter over medium heat in a large pot and add the onions. Cook, stirring occasionally, until soft and translucent, about 5 minutes. Add the butternut squash, sweet potatoes, chicken broth, salt, and pepper to the pot. Bring to a boil, then cover and reduce the heat to low. Melt butter in a large pot over medium-high heat. Cook and stir butternut squash, sweet potato, carrot, celery, onion, and garlic in hot butter until lightly browned, about 5 minutes. Pour chicken stock and sweet bell peppers into butternut squash mixture; bring to a boil.
Slow Cooker Butternut Squash & Sweet Potato Soup Crock Pot Soup
This Butternut Squash and Sweet Potato Soup is the ultimate in Fall and Winter comfort food. Roasting the squash and potatoes add such a deep caramelized flavor that is just unbeatable! The soup is also freezer-friendly! This is one of my Soup recipes I know you'll want to keep on hand! Pin this recipe for later! 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. 35 mins 4 servings 5 ( 6 ratings) Fall in love with this Butternut Squash Sweet Potato Soup recipe! It's ready in 30 minutes, made in one pot, and is naturally vegan, dairy-free, and gluten-free! It's creamy all on its own and totally cozy and comforting! Jump to Recipe posted by Becca Mills on December 4, 2017 (last updated Apr 21, 2023) In a large stock pot over medium heat, sauté the onion until translucent; push to the side. Brown sausage. Add the sausage to the pot and brown. Drain grease and remove sausage to a plate. Add: squash, sweet potatoes, chicken broth, diced tomatoes, and tomato paste. Cook .
Roasted Butternut Squash and Sweet Potato Soup The Chunky Chef
Roasted Butternut Squash and Sweet Potato Soup 4.20 from 10 votes Print Save Recipe Review Ingredients 1 medium butternut squash peeled, seeds removed, and chopped 1 large sweet potato peeled and chopped 1 large carrot peeled and chopped Drizzle of olive oil Salt and pepper to taste 1 T olive oil 1 onion chopped 2 cloves garlic chopped Read reviews! Slow Cooker Butternut Squash and Sweet Potato Soup Recipe Prep time 45 minutes This Butternut Squash and Sweet Potato Soup recipe is suitable for vegetarian, vegan, gluten free and dairy free diets - just make sure to use the appropriate stock cubes! Please make sure to double or triple check all of your ingredients if you're cooking for people with allergies. This Slow Cooker Butternut Squash & Sweet Potato Soup is a delicious & comforting dish for a cold day. An easy soup recipe that's creamy and rich with the addition of sweet potato and coconut milk. Soups of any kind are one of my favorite things to make in the slow cooker once the weather cools down.
Butternut squash, carrot and sweet potato soup from the garden. r
This Sweet Potato and Butternut Squash Soup takes just 30 minutes to make, so you have a healthy and filling meal in a flash. This is an easy take to work lunch, that you can just heat up and add some croutons to. This is about as hearty and comforting as soup gets. Method Put the diced butternut and sweet potato in a saucepan with the hot chicken or vegetable stock and both spices. Bring to the boil and simmer for 15 minutes, or until the vegetables are tender. Add some pepper to taste.
Save leftover butternut squash cubes in a zip top bag in the refrigerator to roast with olive oil, salt and pepper as a healthy side dish! Orange sweet potatoes or garnet yams: Look for red or orange-skinned sweet potatoes, not white sweet potatoes, which have a more crumbly and dry texture. Prepare the vegetables: Cut the butternut squash in half, remove the seeds and cut into 3-4 cm chunks. (If you prefer to peel the squash, please go ahead.) Peel and chop the sweet potatoes. Peel the onion and cut into fairly large chunks. Separate the garlic cloves but don't peel them.
Butternut Squash and Sweet Potato Soup Once Upon a Chef
Butternut Squash Sweet Potato Soup- the perfect blend of savory and sweet, this creamy soup has a luxurious texture that is super comforting! (vegan and gluten-free) We're throwing it way back to 2013 with this recipe! I recreated this soup after we had something similar during a romantic dinner out when we lived in California. Add onion to pot and cook until translucent (5-7 minutes). Add in the butternut squash, sweet potato, apple, vegetable broth, cinnamon, curry powder, ginger, and nutmeg. Gently stir. Turn up the heat to medium-high, cover, and cook for 20-25 minutes or until veggies are fork-tender. Turn off heat.
