Sweet Potato And Nutty Soup Recipes

BUTTERNUT SQUASH SWEET POTATO SOUP

Butternut Squash Sweet Potato Soup image

Lots of taste and beta carotene!

Provided by BVDB

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Sweet Potato Soup Recipes

Time 1h

Yield 8

Number Of Ingredients 10

Ingredients

¼ cup butter
1 butternut squash - peeled, seeded, and cut into chunks
1 sweet potato, peeled and cut into chunks
1 carrot, peeled and chopped
1 stalk celery, chopped
1 sweet onion, chopped
2 cloves garlic, minced, or more to taste
4 cups chicken stock, or as needed
3 small sweet bell peppers, chopped
salt and ground black pepper to taste

Steps:

Melt butter in a large pot over medium-high heat. Cook and stir butternut squash, sweet potato, carrot, celery, onion, and garlic in hot butter until lightly browned, about 5 minutes.
Pour chicken stock and sweet bell peppers into butternut squash mixture; bring to a boil. Reduce heat to low, cover, and simmer until squash and potato are tender, about 40 minutes.
Pour squash mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Puree in batches until smooth.
Return pureed soup to pot and season with salt and black pepper.

Nutrition Facts : Calories 167 calories, Carbohydrate 28.2 g, Cholesterol 15.6 mg, Fat 6.3 g, Fiber 5 g, Protein 2.9 g, SaturatedFat 3.8 g, Sodium 416.3 mg, Sugar 6.6 g

SWEET POTATO AND NUTTY SOUP

Sweet Potato and Nutty Soup image

I made this recipe in a recent Food Tech class and loved it. It's a very thick soup thats great for a cold winter.

Provided by Polly_Waffle_Kid

Categories Stocks

Time 45m

Yield 3 serving(s)

Number Of Ingredients 11

Ingredients

1 tablespoon oil
1 large onion, diced
2 tablespoons curry powder
500 ml chicken stock
500 g sweet potatoes, peeled and cut into 1cm cubes
1 tablespoon coriander, stems chopped
1 tablespoon coriander leaves, chopped
1/4 cup coconut cream
1/4 cup unsalted peanuts
salt, to taste
pepper, to taste

Steps:

Heat the oil in a medium saucepan and add the diced onion. Cook until sauteed and add the curry powder.
Cook the onion until it has absorbed the curry powder and reduce the heat to medium/low.
Add the chicken stock, potatoes and corriander stems to the onion and cover with a lid for 20-30 minutes or until the potato starts to fall apart in the stock.
Remove from heat and add the coconut cream and peanuts. Stir until combined.
Use a stick blender or food processor to blend the soup until all the potato is pureed and the soup is thick.
If you are wanting a runnier soup, add some cream or milk to the mixture.
Serve immediately topped with corriander leaves and season with salt and pepper.

Nutrition Facts : Calories 400.2, Fat 18.4, SaturatedFat 6.2, Cholesterol 5.1, Sodium 350.9, Carbohydrate 51.7, Fiber 8.3, Sugar 13.4, Protein 10.4

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