How to of the Day: How to Make Butternut Squash and Sweet Potato Soup

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How to Make Butternut Squash and Sweet Potato Soup Jan 31st 2013, 08:00 Butternut squash soups are a tasty side or main dish for fall and winter meals. This one uses garam masala and ginger for flavor, and carrots and sweet potatoes for a pleasing, bright color. Edit Ingredients A butternut squash 2-4 orange sweet potatoes or yams, depending on size 1-2 onions 3 carrots 2 stalks celery (optional) A little cooking oil Some garam masala Some dried, powdered ginger 2 chicken or vegetable soup cubes or enough stock to cover Water (if not using stock) Edit Steps Cut open the butternut squash and scoop out the seeds and stringy stuff. You can roast the seeds, discard them, or compost them if you want to try growing squash next year. Scoop the seeds. Steam the squash in an inch or so (a few centimeters) of water, until tender. You can proceed with cutting up the rest of the ingredients while it steams. Set it aside to cool. Steam the squash. Test the squash with a fork or pick. Test with a pick. Set it aside to cool, when done. Chop the vegetables into chunks, while the squash steams. Chop the veggies. Sauté the onions and the celery in the pot where you will make the soup. Saute the onions and celery. Add carrots and sweet potatoes. Carrots and sweet potatoes. Add the soup cubes and water or stock to cover. Bring the mixture to a simmer. Water or stock to cover. Scoop the squash out of the peels and add to the mixture. Compost or discard the peels. Scoop. Add garam masala and ginger. For a whole butternut squash, start with a tablespoon of garam masala and half a teaspoon of ginger. Adjust to taste. Season. Simmer, covered, until sweet potatoes and carrots are cooked tender. Stir occasionally. Simmer, covered. Use a potato masher, blender, or immersion blender to break up large chunks. Smaller chunks don't matter. Serve. This soup goes well with rustic, crusty bread for a wholesome meal. Edit Tips As with most soups, exact proportions don't matter much. Use what's around, then taste and adjust. If you do not use chicken cubes, this soup is vegan. In that case, you may want to substitute something else to add umami flavor (or find vegan "chicken" stock cubes). Without it, the soup has a brighter taste. Serve with fresh homemade bread for a simple but satisfying winter meal. Yogurt and cheese are also good optional additions. Edit Things You'll Need Large soup pot or Dutch oven Knife Cutting board Spoon Edit Related wikiHows How to Make Potato Soup How to Make Vichyssoise (Potato Leek Soup) How to Make Spicy Butternut Squash Soup Article Tools Read on wikiHow Email this Article Edit Discuss Media files: 200px-Butternut_1_372.jpg (image/jpeg) 200px-Butternut_2_292.jpg (image/jpeg) 200px-Butternut_2a_408.jpg (image/jpeg) 200px-Butternut_3_410.jpg (image/jpeg) 200px-Butternut_4_519.jpg (image/jpeg) 200px-Butternut_5_915.jpg (image/jpeg) 200px-Butternut_6_98.jpg (image/jpeg) 200px-Butternut_7_30.jpg (image/jpeg) 200px-Butternut_8_207.jpg (image/jpeg) 200px-Butternut_9_361.jpg (image/jpeg) 200px-Butternut_10_487.jpg (image/jpeg) 200px-Butternut_title_611.jpg (image/jpeg)

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