Easiest Way to Make Butternut Squash And Sweet Potato Soup With Ginger

Sweet Potato & Ginger Soup

Butternut squash and sweet potato soup makes about 4 servings.

Recipe Summary Sweet Potato & Ginger Soup

This is a recreation of a soup I was served at a wonderful restaurant in downtown Greensboro, NC. The sweetness of the sweet potatoes combined with the fragrant ginger, earthy cumin, and spicy cayenne give this soup a deep flavor with multiple levels of warmth. If an immersion blender is not available, soup maybe be blended in a regular blender in small batches.

Ingredients | Butternut Squash And Sweet Potato Soup With Ginger

3 tablespoons extra-virgin olive oil

1 cup diced onion

1 tablespoon minced garlic

1 quart vegetable broth

2 ½ pounds sweet potatoes, peeled and cubed

10 slices nickel-sized slices fresh ginger

1 tablespoon finely chopped cilantro

½ teaspoon ground cumin

½ teaspoon cayenne pepper

salt and ground black pepper to taste

½ cup sour cream

Directions

Heat oil in a heavy stock pot over medium-high heat. Add onions and saute until soft, about 5 minutes. Add garlic and saute until garlic begins to brown, 2 to 3 minutes. Stir vegetable broth, sweet potatoes, ginger, cilantro, cumin, cayenne pepper, salt, and ground black pepper into onion mixture; bring to a boil. Reduce heat and simmer until potatoes are soft, about 30 minutes.

Remove stock pot from heat and blend soup with an immersion blender until smooth. Season with salt and ground black pepper as necessary. Serve with a dollop of sour cream.

Info | Butternut Squash And Sweet Potato Soup With Ginger

prep: 20 mins cook: 40 mins additional: 10 mins total: 1 hr 10 mins Servings: 8 Yield: 8 servings

TAG : Sweet Potato & Ginger Soup

Soups, Stews and Chili Recipes, Soup Recipes, Vegetable Soup Recipes, Sweet Potato Soup Recipes,