Sweet Potato and Butternut Squash Soup with Ginger
, Serves 6
A silky pureed soup of butternut squash and two kinds of potato, built on sweated onion and fresh ginger.
| 15 ml canola oil | Cook onion in oil, 5 min | Stir in ginger, 1 min | Add vegetables & stock, bring to simmer | Season, cover, simmer 45 min | Puree, reheat, adjust salt & pepper |
| 1 small onion, chopped | |||||
| 1 tbsp minced fresh ginger | |||||
| 455 g butternut squash, peeled and diced | |||||
| 455 g sweet potatoes, peeled and diced | |||||
| 1 medium Yukon gold or russet potato, peeled and diced | |||||
| 1.4 L water, chicken stock, or vegetable stock | |||||
| Salt to taste |
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