Tuesday, July 28, 2015

Squash and Sweet Potato Soup

     Yes, it is the middle of summer, but I love soup all year round!  One of my husband’s favorite is Squash and Sweet Potato Soup.  His mom said she never saw him eat either vegetable growing up, so she was shocked that this soup was well liked at our house.  Sweet potatoes are packed with calcium, potassium, and vitamins A and C.  Squash are loaded with vitamin A, potassium, and magnesium.

Squash and Sweet Potato Soup

1 butternut or 2 acorn squash
6 medium size sweet potatoes
1 medium yellow onion
1-32 ounce can of chicken broth
1 Tablespoon fresh minced garlic
2 Tablespoons Olive Oil
2 Tablespoon yellow curry
Salt and Pepper to taste

     Set your oven to 400 degrees.  Wash all the vegetables.  Prick the sweet potatoes several times and lay on a cookie sheet.  Cut the squash in half, scoop out the seeds with a spoon, prick with a fork several times, and lay open side up on a cookie sheet. Bake both the squash and sweet potatoes for 45 minutes at 400 degrees or until fork tender.  Let cool.
    
While the squash and sweet potatoes are cooking, dice and sauté the yellow onion in olive oil until tender.  Add mince garlic and yellow curry to the onions, and cook until the garlic is tender.
     
Next, scoop out the insides of the squash and potato in a blender, leaving the skins behind. Fill the blender about ¾ full with squash and potatoes then add chicken broth until it covers them.  Continue this process until all is blended.  Add this mixture to the onions, curry, and garlic and heat until bubbling.  Finally, add salt and pepper to taste.

Written by:  Angela Ask MPS


1 comments:

Nicole Heim said...

I can't wait to try this! I recently started Paleo and my husband is lactose intolerant, and it is difficult to find a good squash/sweet potato soup recipe without cream. I never thought of giving depth with curry. Thanks for sharing!!!

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