This soup is absolutely delicious and is loaded with tons of vitamins and minerals. So not only is this soup tasty and easy to make, it is also healthy and nutritious. What a wonderful combination.
The exciting variations that come with this soup are equally mouthwatering and tantalizing. If you are not able to get your hands on butternut squash or sweet potato, you could substitute with either pumpkin and with normal potatoes.
Butternut squash and sweet potato.
The final additions of honey, black pepper and cinnamon can also be substituted with curry powder, for an Asian edge. In this case, having some warm naan instead of the usual bread on the side will be absolutely heavenly. Either way, the choice is yours.
This soup is the perfect starter of a meal. And can be made in large volumes for parties and gatherings. However, as this soup is so good on its own, it is also wonderful as a meal substitute, and can be enjoyed alone, in private, while watching TV or movies.
Whatever the situation, this soup is always a good reason to have around. For people with tight schedules, a batch of soup can be made in advance and stored in the fridge or freezer. Just heat up a portion whenever necessary, and enjoy.
Ingredients:
500 g butternut squash – peeled and diced
2 (approx. 300 g) medium sweet potato – peeled and diced
1 medium onion – chopped
1 tbsp butter
1000ml low sodium chicken broth
300 ml water
Salt and black pepper to taste (I’m using celery salt)
1 Fuji apple – peeled, cored and diced
½ tbsp honey
¼ tsp ground cinnamon (optional)
100 ml cooking / whipping cream
Serves 4 – 6
Recipe adapted from: Once Upon a Chef
The line up.
In a large heavy bottomed pot or Dutch oven, melt the butter and sauté the onions over medium low heat for 2 – 3 mins.
Add in butternut squash, sweet potato, chicken broth, water and bring to boil.
Simmer for 15 mins or until the vegetables are fork tender.
Turn off heat and add in diced apple. Allow it to cool for 10 mins.
Using a handheld blender, puree the soup until smooth. Alternatively, you could pour the soup into a standard blender and puree it as well. Do it in a few batches.
Turn on heat again and season with salt, pepper, honey and cinnamon (if using).
Bring to boil and add in cooking cream. Taste and adjust with more seasoning if necessary.
Turn off heat and serve.
Garnish with croutons if desire.
Homemade croutons.
The soup will thicken further when cooled so just add in more water if necessary.
- 500 g butternut squash – peeled and diced
- 2 (approx. 300 g) medium sweet potato – peeled and diced
- 1 medium onion – chopped
- 1 tbsp butter
- 1000ml low sodium chicken broth
- 300 ml water
- Salt and black pepper to taste (I’m using celery salt)
- 1 Fuji apple – peeled, cored and diced
- ½ tbsp honey
- ¼ tsp ground cinnamon (optional)
- 100 ml cooking / whipping cream
- In a large heavy bottomed pot or Dutch oven, melt the butter and sauté the onions over medium low heat for 2 – 3 mins.
- Add in butternut squash, sweet potato, chicken broth, water and bring to boil.
- Simmer for 15 mins or until the vegetables are fork tender.
- Turn off heat and add in diced apple. Allow it to cool for 10 mins.
- Using a handheld blender, puree the soup until smooth. Alternatively, you could pour the soup into a standard blender and puree it as well. Do it in a few batches.
- Turn on heat again and season with salt, pepper, honey and cinnamon (if using).
- Bring to boil and add in cooking cream. Taste and adjust with more seasoning if necessary. Turn off heat and serve.
- Garnish with croutons if desire.
- The soup will thicken further when cooled so just add in more water if necessary.
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