Sweet Potato Soup Recipe — Butternut Squash and Sweet Potato Soup

A delightfully rich-tasting soup. My husband likes this soup so much he refers to all butternut squashes as soup now. I recommend this with the silken tofu instead of milk - it adds protein to a fiber-rich soup, and no one will know it's there if you don't tell them! Serve warm with a sprinkling of grated Parmesan or Romano and some crusty toasted bread on the side.

Ingredients

• 2 tablespoons unsalted butter
• 1 cup diced red onion
• 6 cups butternut squash - peeled, seeded, and cut into 1-inch cubes
• 2 sweet potatoes, peeled and cut into 1-inch cubes
• 6 cups reduced-sodium vegetable broth, or as needed
• 3 tablespoons chopped fresh thyme
• 1 tablespoon grated fresh ginger root
• 1 teaspoon ground turmeric
• ½ teaspoon ground coriander
• ¼ teaspoon ground black pepper
• 1 green chile pepper, halved lengthwise
• 1 cup silken tofu, divided
• salt to taste

Cooking Directions

1. Melt the butter in a large stock pot over medium heat. Stir in the onion; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add the butternut squash, sweet potatoes, and enough vegetable broth to cover. Stir in the thyme, ginger, turmeric, coriander, black pepper, and chile pepper. Bring to a boil over medium-high heat, then reduce heat to medium-low. Cover and simmer until vegetables are very tender, 20 to 30 minutes, stirring occasionally.
2. Remove and discard the chile pepper. Pour about 1/3 of the soup and 1/3 of the tofu into a blender, filling the pitcher no more than halfway full. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the soup moving before leaving it on to puree. Puree in batches until smooth and pour into a clean pot. Repeat with the remaining soup and tofu. Alternately, you can use a stick blender and puree the soup and tofu right in the cooking pot.

Nutrition Facts

• calories225.2
• carbohydrateContent41.5 g
• cholesterolContent10.2 mg
• fatContent5.3 g
• fiberContent6.1 g
• proteinContent6.1 g
• saturatedFatContent2.7 g
• sodiumContent266 mg
• sugarContent9.3 g