Total Time: 75mns
Squashes and sweet potatoes are a great superfood with one cup providing 300% of the daily value of Vitamin A. They are also an excellent source of Vitamin C, and one of the few vegetable sources of Vitamin E. This soup is full of nutrients and an easy last minute meal-alternative. You can add Chicken if you want the added protein.
1 tablespoon coconut oil (you can use canola oil too, but I prefer coconut oil for its health benefits)
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
- Heat the oil in a pot 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.
- 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.
Tip: 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.