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Kathy's Butternut Squash & Sweet Potato Soup Recipe

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This recipe for Kathy's Butternut Squash & Sweet Potato Soup is from The Elwood Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 lbs. butternut squash, chopped
2 white sweet potatoes, chopped
1 yellow onion, chopped
About 1 ½ quarts of chicken stock or broth
¼ stick of butter
2 tsp. thyme
2 tsp. sage
Salt
Pepper
Directions:
Directions:
1. Mix the chopped squash and potato in olive oil, salt, and pepper.
2. Roast the squash and potato in the oven at 350º, until very tender.
3. Sauté chopped onion in olive oil and about ¼ stick of butter until tender.
4. Once the onion is tender, combine the onion, the roasted squash and potato, and the chicken broth.
5. Add thyme and sage, about 2 tsp. of each.
6. Add salt and pepper to taste.
7. Purée with an immersion blender.
8. Cook on low for approximately 2 hours.
Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
3 hours

 

 

 

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