The weather outside was frightful today with temperatures staying in the thirties and this bitter rain that kept blowing down sideways. My backside actually got drenched as I was trying to put some gas into my car this afternoon- not a choice time to get caught in the rain to say the least.
Well, cold weather always calls for a simmering pot of soup in our house and boy do I have the recipe for you. I came across this recipe by shear luck. Mr. Hero and I were out on a date and dropped into the
Lancaster Brewing Co. for a bite to eat. I had eaten a little earlier, so I didn't want much of anything, however, soup sounded nice. The soup of the day happened to be Sweet Potato and Butternut Squash Soup. Sounded good, so I ordered it. And guess what?
It was divine.
Although I didn't get the exact recipe that the Lancaster Brewing Co. was selling that evening, I did come across a recipe that is pretty darn close. And I hope you will enjoy it as much as my family did.
For those health enthusiasts out there, this soup is loaded with vitamins A and C, potassium, alpha- and beta- carotene antioxidants (which fight cancer), thiamin, niacin, riboflavin, and fiber- all of which come from the sweet potatoes and the butternut squash. Just another reason to add this silky smooth soup to your weekly menu.
The ingredients:
1 Tbsp canola oil
1 small onion
1 Tbsp minced fresh ginger
1 lb butternut squash, peeled and diced
1 lb sweet potatoes, peeled and diced
1 medium-size Yukon gold or russet potato, peeled and diced
6 cups water, chicken stock, or vegetable stock
salt and pepper to taste.
The process:
1. Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.
2. Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.
Yield: serves 6
Advance preparation: You can make this a day ahead and refrigerate. Reheat gently. The soup freezes well. Once thawed, whisk well to smooth out the texture, and reheat.
Nutritional Information per Serving: Calories: 189; Calories from Fat: 29; Total Fat 3.2 g; Cholesterol: 0 mg; Sodium, 776 mg; Total Carbohydrates, 38.6 g; Dietary Fiber, 5.7 g; Sugars, 3.6 g; Protein: 3.5 g; Vitamin A 163%; Vitamin C 61%; Calcium 7%; Iron 8%. (Approximate nutritional information provided by calorie-count.com.)
source: Martha Rose Shulman
published: November 20, 2008