Sweet Potato and Butternut Squash Soup (Serves 6)

[Guest guest]

Sweet Potato and Butternut Squash Soup

(Serves 6)

Recipe courtesy of Martha Rose Shulman, The New York Times

 

Ingredients:

 

1 tablespoon canola oil

1 small onion, chopped

1 tablespoon minced fresh ginger

1 pound butternut squash, peeled and diced

1 pound sweet potatoes, peeled and diced

1 medium-size Yukon gold or russet potato, peeled and diced

6 cups water, chicken stock, or vegetable stock

Salt to taste

 

Preparation:

 

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 minute. Add the

squash, sweet potatoes, regular potato, and water or stock, and bring

to a simmer. Add salt to taste, reduce the heat, cover and simmer 45

minutes, or until all of the ingredients are thoroughly tender.

 

2. Using an immersion blender, puree the soup (or you can put it

through the fine blade of a food mill or use a regular blender,

working in batches and placing a kitchen towel over the top to avoid

splashing). Return to the pot and stir with a whisk to even out the

texture. Heat through, adjust salt and add pepper to taste.

 

Advance preparation: You can make this a day ahead and refrigerate.

Reheat gently. The soup freezes well. Once thawed, whisk well to

smooth out the texture, and reheat.