Ingredients with Measurements:
- 2 medium sweet potatoes, peeled and diced
- 1 medium butternut squash, peeled and diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 1 tablespoon olive oil
- 4 cups vegetable broth
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
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 onion and garlic and cook until softened, about 5 minutes.
2. Add the sweet potatoes and butternut squash to the pot and stir to combine with the onion and garlic.
3. Pour in the vegetable broth and add the cinnamon, nutmeg, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the sweet potatoes and squash are tender.
4. Remove the pot from heat and let it cool for a few minutes. Using a blender or immersion blender, puree the soup until smooth.
5. Return the soup to the pot and stir in the heavy cream (if using). Heat the soup over low heat until warmed through.
Time:
Preparation time: 15 minutes
Cooking time: 25 minutes
Temperature:
Simmer over low heat
Serving size:
4-6 servings
Nutritional information:
Calories: 180
Fat: 7g
Carbohydrates: 29g
Protein: 3g
Sodium: 600mg
Fiber: 5g
Sugar: 8g
Substitutions for ingredients:
- You can use chicken broth instead of vegetable broth.
- Instead of heavy cream, you can use coconut milk for a dairy-free option.
Variations:
- Add a tablespoon of honey for a sweeter soup.
- Add a teaspoon of curry powder for a spicier soup.
- Top with croutons or roasted pumpkin seeds for added crunch.
Tips and tricks:
- To make the soup thicker, add less broth.
- To make the soup thinner, add more broth.
- If using a blender, blend the soup in batches to avoid overflowing.
Storage instructions:
Store the soup in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the soup in a pot over low heat, stirring occasionally until warmed through.
Presentation ideas:
Serve the soup in a bowl with a drizzle of olive oil and a sprinkle of cinnamon.
Garnishes:
- Croutons
- Roasted pumpkin seeds
- Chopped parsley
Pairings:
- Grilled cheese sandwich
- Caesar salad
- Garlic bread
Suggested side dishes:
- Roasted vegetables
- Garlic mashed potatoes
- Crusty bread
Troubleshooting advice:
- If the soup is too thick, add more broth or water.
- If the soup is too thin, simmer it over low heat until it thickens.
Food safety advice:
- Make sure to cook the sweet potatoes and squash until they are tender to avoid any foodborne illnesses.
Food history:
- Sweet potatoes and squash have been used in soups for centuries, especially in African and Caribbean cuisine.
Flavor profiles:
- This soup is sweet and savory with a hint of warmth from the cinnamon and nutmeg.
Serving suggestions:
- Serve the soup as a starter or a main dish with a side salad or bread.
Related Categories
Cooking Method: N/A
Course Type: N/A
Dietary: N/A
Ingredient: N/A
Meal type: N/A
Occassion: N/A
Region: N/A