Butternut Squash and Sweet Potato Soup
This recipe is one I cook frequently, even when I'm not on the Daniel Fast. The flavors remind me of autumn with its cooler weather and falling leaves.
- 1/2 tablespoon extra-virgin olive oil
- 1/2 cup chopped onion
- 4 cups Vegetable Broth or water see Recipe Notes
- 1 pound butternut squash, peeled and cut into 1-inch cubes
- 1 pound sweet potatoes, peeled and cut into 1-inch cubes
- 1 teaspoon fresh minced ginger root or 1/2 teaspoon ground ginger
- 1/2 teaspoon salt
- 1/8 teaspoon allspice
- 1/8 teaspoon cinnamon
- 1/8 teaspoon nutmeg
Heat olive oil over medium heat, and add onions. Cook until onions are soft and translucent. Add water or broth and remaining ingredients to saucepan, and bring to a boil. Reduce heat, and cover. Simmer 30 minutes, or until vegetables are tender.
Remove vegetables with a slotted spoon and place in a food processor or blender. Puree until smooth. (You may need to do this in two batches because filling your processor or blender more than half full could cause the hot soup to pop the lid.) Return to heat, and stir well. Use a whisk, if necessary, to smooth out the texture. Cook another 5-10 minutes, and serve.
Yield: 6 servings (serving size = about 1 cup)
- Use leeks instead of onions (white parts only).
- If you don’t have time to make your own vegetable broth, you can use a store-brought brand that’s Daniel Fast friendly. I recommend Kitchen Basics Unsalted Vegetable Stock.