Squash And Potato Soup Recipe

Add the rest of the vegetables and cook for a further 5 mins. Season with salt, pepper, cumin and thyme.


Vegan Curried Butternut Squash and Sweet Potato Soup Recipe

Stir in the milk and serve in the hollowed out squash bowls.

Squash and potato soup recipe. Bring to a boil, cover, reduce the heat to low, cover and simmer for 30 minutes. If you do not have a large blender, work in batches. In a large stock pot over medium heat, sauté the onion until translucent;

Add oil, salt and pepper and stir to combine well. Heat the oil in a large pan and cook onions on a low heat until soft, about 10 mins. Remove grease, and set aside onto a plate.

In a large saucepan melt butter over medium heat; Roast in the oven for 45 minutes to an hour, or until. Drizzle with oil and sprinkle with the cinnamon and nutmeg.

In a large, high speed blender (like a vitamix) add only the sweet potatoes, butternut squash, onion and garlic and then pour in 2 cups broth. Cook onion, stirring occasionally, for 4 minutes or until softened. Place the onion, chopped butternut squash and sweet potato onto a baking sheet.

Add the flesh of the squash along with the potatoes and onion to the pot. Puree the cooked soup using a stick (immersion) blender or traditional blender. Add the chipotle, coriander, cumin, paprika, garlic, onions, apple, ginger, cinnamon and some nutmeg and salt and pepper.

Step 2 then add the stock, honey, kabocha, carrots and potatoes. You will want about 3 cups of each. Add squash, apples, potato, ginger and pepper;

Cook for 5 minutes partially covered. Reduce heat to low and simmer for 12 to 15 minutes or until potatoes are tender. Cover and bring to boil;

To a large mixing bowl, add vegetables from the roasted vegetables section of ingredients (butternut squash, sweet potato, half an onion, 1 carrot and garlic). Remove the plug from the lid of the blender, cover with a clean kitchen towel and puree until smooth. Push to the side of the pan.

Add the sausage to the pot and brown.


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