Ingredients with Measurements:
- 2 medium sweet potatoes, peeled and chopped
- 1 small butternut squash, peeled and chopped
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups vegetable broth
- 1 cup coconut milk
- 1 tsp ground cinnamon
- 1 tsp ground ginger
- 1 tsp ground nutmeg
- Salt and pepper to taste
- 2 tbsp olive oil
Special equipment needed:
- Blender or immersion blender
Step-by-step instructions:
1. In a large pot, heat the olive oil over medium heat. Add the chopped onion and garlic and sauté until translucent, about 5 minutes.
2. Add the chopped sweet potatoes and butternut squash to the pot and stir to combine with the onions and garlic.
3. Pour in the vegetable broth and bring to a boil. Reduce the heat to low and let simmer until the sweet potatoes and squash are tender, about 20-25 minutes.
4. Once the vegetables are tender, remove the pot from the heat and let cool for a few minutes.
5. Using a blender or immersion blender, puree the soup until smooth and creamy.
6. Return the pureed soup to the pot and stir in the coconut milk, cinnamon, ginger, nutmeg, salt, and pepper.
7. Heat the soup over low heat until warmed through, about 5-10 minutes.
8. Serve hot and enjoy!
- Time:
Preparation time: 15 minutes
- Cooking time: 30 minutes
Temperature:
- Low heat
Serving size:
- 4-6 servings
Nutritional information:
- Calories: 218
- Fat: 12g
- Carbohydrates: 27g
- Fiber: 5g
- Protein: 3g
Substitutions for ingredients:
- You can use any type of winter squash in place of the butternut squash.
- If you don't have coconut milk, you can use heavy cream or half-and-half instead.
Variations:
- Add a pinch of cayenne pepper for a spicy kick.
- Top with crumbled bacon or chopped nuts for added texture.
- Garnish with a dollop of sour cream or Greek yogurt.
Tips and tricks:
- To make this soup even creamier, add a dollop of cream cheese or goat cheese before blending.
- If you prefer a thinner soup, add more vegetable broth or coconut milk until you reach your desired consistency.
Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
- To reheat, simply heat the soup in a pot over low heat until warmed through.
Presentation ideas:
- Serve the soup in individual bowls with a drizzle of olive oil and a sprinkle of fresh herbs.
Garnishes:
- Crumbled bacon
- Chopped nuts
- Sour cream or Greek yogurt
- Fresh herbs
Pairings:
- Crusty bread
- Grilled cheese sandwich
- Salad
Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad
Troubleshooting advice:
- If the soup is too thick, add more vegetable broth or coconut milk until you reach your desired consistency.
- If the soup is too thin, let it simmer over low heat until it thickens up.
Food safety advice:
- Make sure to store leftover soup in the refrigerator within 2 hours of cooking.
- Reheat leftover soup to an internal temperature of 165°F before serving.
Food history:
- Bisque is a French soup that traditionally contains seafood, but this recipe is a vegetarian version made with sweet potatoes and squash.
Flavor profiles:
- Sweet and savory with a hint of warmth from the cinnamon, ginger, and nutmeg.
Serving suggestions:
- Serve as a comforting and cozy meal on a chilly day.
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