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Squash Sweet Potato Indian Soup Recipe

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This recipe for Squash Sweet Potato Indian Soup, by , is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Guff and Vic


2 carrots
3 celery
1 medium onion
1 Tbsp ginger
½ Tbsp garlic (1 clove)
1 peeled yam/sweet potato (can substitute zucchini and carrots)
1 peeled butternut squash (can substitute zucchini and carrots)
1 tsp turmeric (base of yellow curry)
½ tsp/dash nutmeg
½ tsp coriander
½ tsp cardamom
Dash/hint of cinnamon
1 bay leaf
4 cups veggie stock (low sodium)
¼ cup plain Greek yogurt
A few cilantro sprigs

Sweat carrots, celery, and onion in olive oil. Add salt to taste.
Add remaining ingredients (except veggie stock, yogurt, cilantro) – sauté 1 – 2 minutes.
Add veggie stock.
Bring to boil; simmer for 20 – 30 minutes until tender.
Add water as needed (liquid should be at the veggie level).
Puree mixture.
Adjust seasonings to taste (salt, pepper, lime juice, olive oil)
Puree yogurt and cilantro and serve as garnish on top of soup.
Freeze in portions as desired.

Number Of Servings:
Number Of Servings:
apprx. 8
Preparation Time:
Preparation Time:
30 minutes, cook time 40 minutes.




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