Hey everyone, it is Brad, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, sweet potato and butternut squash soup. One of my favorites food recipes. This time, I’m gonna make it a bit tasty. This will be really delicious.
Melt butter in a large pot over medium-high heat. To begin, melt the butter over medium heat in a large pot and add the onions. Add the butternut squash, sweet potatoes, chicken broth, salt, and pepper to the pot.
Sweet Potato and Butternut Squash Soup is one of the most well liked of recent trending meals on earth. It’s easy, it is fast, it tastes delicious. It is appreciated by millions daily. They are fine and they look fantastic. Sweet Potato and Butternut Squash Soup is something which I have loved my whole life.
To begin with this particular recipe, we must prepare a few components. You can cook sweet potato and butternut squash soup using 6 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Sweet Potato and Butternut Squash Soup:
- Make ready 1 knob butter
- Take 1 tsp olive oil
- Take 1 large white onion, diced
- Get 1 large sweet potato, peeled and diced
- Make ready 1 butternut squash, peeled and diced
- Make ready 900 ml vegetable stock
Transfer the butternut squash and sweet potato to a slow cooker. Add the potatoes, onions, carrots, garlic, and desired amount of stock. On a large baking sheet add the chopped butternut squash, sweet potato, and carrot. Drizzle with olive oil and toss the veggies to make sure they are all coated with oil.
Steps to make Sweet Potato and Butternut Squash Soup:
- Melt the butter in the pan and add the oil.
- Add the onions to soften, then the sweet potato and the butternut squash, stir for 1 minute or so.
- Add stock and bring to the boil, turn down the heat and simmer for around 45 minutes.
- Use a hand bender to blend all the ingredients together.
Tips for making this Slow Cooker Butternut Squash Soup with Sweet Potato: You can get the chopping out of the way the night before to save time in the morning or whenever you plan to start the soup cooking in your slow cooker. Just place all of the chopped ingredients in a large container, cover, and keep in your refrigerator overnight. Method Put the diced butternut and sweet potato in a saucepan with the hot chicken or vegetable stock and both spices. Scoop out butternut squash and sweet potato, and add to the pot. Using a handheld or regular blender, puree the soup to desired consistency.
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