Ginger,Butternut Squash & Sweet Potato SoupFrancais
1 (2 pound) butternut squash – peeled, seeded and cut into large chunks
4 sweet potatoes, peeled and cut into chunks
1 onion, peeled and chopped
1 (2 inch) piece fresh ginger, peeled and finely chopped
3 cloves garlic, peeled and chopped
1 1/2 quarts water, or amount to cover
Salt and ground black pepper to taste
1. Place the squash, sweet potatoes, onion, ginger, and garlic in a large pot (I roast my butternut squash & sweet potatoes in the oven before placing them in the pot – makes for a sweeter & richer flavor) . Pour in enough water to cover the vegetables. Bring to simmer over medium heat, and cook until vegetables are tender and can be easily pierced with a fork, 30 to 45 minutes.
2. Remove pot from heat. Place soup in batches into a blender or the bowl of a food
process. Pulse until smooth. Return soup to pot. Season with
salt and pepper to taste .
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