Tuesday, July 28, 2015
Squash and Sweet Potato Soup
7:36 PM | 
Posted by
Kaplan Center for Health and Wellness
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
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1 comments:
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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