BUTTERNUT SQUASH AND SWEET POTATO SOUP with toasted pecans
Butternut and sweet potato together, does it get any better? It's filling. healthy, delicious and just the right combo for this time of year. I made this soup two ways, one with the addition of coconut milk and the other without. You can't go wrong with either recipe but adding the milk stretches the soup further, adds extra sweetness and makes it very rich without a lot of calories and of course still makes it vegan and vegetarian.
This soup has few ingredients and it's spices add just the right amount of sweet and heat.
Ingredients:
1 Butternut Squash
3 large or 4 medium Sweet Potato -cut half
1 yellow sweet onion peeled and quartered
2-3 carrots quartered
drizzle olive oil
1 teaspoon pumpkin pie spice
1/2 teaspoon cayenne red pepper
5-6 cups water or vegetarian broth
1 14 oz can light coconut milk-optional
sprinkle of toasted pecans or walnuts-optional
1 teaspoon non fat plain Greek yogurt or sour cream-optional
Pumpkin pie spice is cinnamon, ginger, nutmeg and allspice. If you don't have the combo spice okay to use these individual spices ground at 1/4 teaspoon each. Always have fun with your spices in your soups, I am heavy handed with my spices but you can always start with a dash and keep adding in small amounts until it is perfect for you.
Preheat oven to 425. In roasting pan place squash, sweet potato, onion and carrots. Drizzle with olive oil. Roast in over for 50-60 minutes. Squash should be fork tender. When squash is cool enough to handle, peel and remove seeds. Coarsely chop all ingredients . Transfer to soup pot and add spices and broth or water. Cook on low for 10 minutes. Add coconut milk if desired and cook additional 3-5minutes on low. Adjust seasoning. Puree using hand blender or food processor/blender. Serve warm with topping of your choice.
Ingredients:
1 Butternut Squash
3 large or 4 medium Sweet Potato -cut half
1 yellow sweet onion peeled and quartered
2-3 carrots quartered
drizzle olive oil
1 teaspoon pumpkin pie spice
1/2 teaspoon cayenne red pepper
5-6 cups water or vegetarian broth
1 14 oz can light coconut milk-optional
sprinkle of toasted pecans or walnuts-optional
1 teaspoon non fat plain Greek yogurt or sour cream-optional
Pumpkin pie spice is cinnamon, ginger, nutmeg and allspice. If you don't have the combo spice okay to use these individual spices ground at 1/4 teaspoon each. Always have fun with your spices in your soups, I am heavy handed with my spices but you can always start with a dash and keep adding in small amounts until it is perfect for you.
Preheat oven to 425. In roasting pan place squash, sweet potato, onion and carrots. Drizzle with olive oil. Roast in over for 50-60 minutes. Squash should be fork tender. When squash is cool enough to handle, peel and remove seeds. Coarsely chop all ingredients . Transfer to soup pot and add spices and broth or water. Cook on low for 10 minutes. Add coconut milk if desired and cook additional 3-5minutes on low. Adjust seasoning. Puree using hand blender or food processor/blender. Serve warm with topping of your choice.
Enjoy this simple and healthy soup
To your good health, Jan |
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