Squash Sweet Potato Soup
I have made this soup countless times, and have never once seen a disappointed look on anyone's face. I have gotten a number of astonishing compliments including "This is the best soup I have EVER eaten" and a "delicious" from my mother, which means a lot (she is a very tough critic). As much as I don't want people to know how easy and simple it is to make this soup (I like having people think that I am an amazing cook, who slaves away in the kitchen all day just to please them), I also want my friends and family to know how easy it is to cook delicious healthy food. For this reason, I am giving up my secret and posting this recipe. I am even entering the recipe in the food blogging contest "No Croutons Required" for this month hosted by Jacqueline of Tinned Tomatoes. The challenge of this month is the store cupboard. Squash and sweet potatoes and ginger can be stored for a long time, and easily forgotten about. This way, whenever you have them just sitting around, here is an easy satisfying way to use them.
Recipe
Adapted from a recipe on nytimes.com
1 butternut squash, cut into 1 inch cubes or kabocha, steamed (both work well)
2 sweet potatoes, cut into 1 inch cubes
1 onion, finely chopped
2 cloves garlic, minced
1 tbsp ginger, minced
4 cups water (or vegetable broth)
3/4 cup soy milk
2 tbsp soy sauce
salt and pepper, to taste
If you are using kabocha, you have to steam it first, in order to remove the skin. To make the soup faster, you can steam the sweet potato with the kabocha, and then the actual soup making process will go much faster.
Heat 1 tbsp of oil in a big pot. When the oil is hot, add the onions. Saute until the onions are translucent, about 5-8 minutes. Add the garlic and the ginger. Saute for another couple of minutes, until the garlic and ginger just begin to brown. Add the squash and sweet potatoes and saute for another couple of minutes. Now add just enough water to cover all the squash and potato (about 4 cups). Bring to a boil, then lower the flame and let it simmer, until the squash and potatoes are really soft, almost mushy, about 20-30 minutes. The time depends on whether you are using the steamed kabocha or the butternut squash. Once the squash and potatoes are completely soft, turn of the heat and add the soy milk, and the soy sauce. Using a hand blender, blend the soup until its completely smooth. Finally, add salt and pepper, to taste.
This soup could definitely be made a day or two ahead of time. It actually tastes better the next day.
I have made this soup countless times, and have never once seen a disappointed look on anyone's face. I have gotten a number of astonishing compliments including "This is the best soup I have EVER eaten" and a "delicious" from my mother, which means a lot (she is a very tough critic). As much as I don't want people to know how easy and simple it is to make this soup (I like having people think that I am an amazing cook, who slaves away in the kitchen all day just to please them), I also want my friends and family to know how easy it is to cook delicious healthy food. For this reason, I am giving up my secret and posting this recipe. I am even entering the recipe in the food blogging contest "No Croutons Required" for this month hosted by Jacqueline of Tinned Tomatoes. The challenge of this month is the store cupboard. Squash and sweet potatoes and ginger can be stored for a long time, and easily forgotten about. This way, whenever you have them just sitting around, here is an easy satisfying way to use them.
Recipe
Adapted from a recipe on nytimes.com
1 butternut squash, cut into 1 inch cubes or kabocha, steamed (both work well)
2 sweet potatoes, cut into 1 inch cubes
1 onion, finely chopped
2 cloves garlic, minced
1 tbsp ginger, minced
4 cups water (or vegetable broth)
3/4 cup soy milk
2 tbsp soy sauce
salt and pepper, to taste
If you are using kabocha, you have to steam it first, in order to remove the skin. To make the soup faster, you can steam the sweet potato with the kabocha, and then the actual soup making process will go much faster.
Heat 1 tbsp of oil in a big pot. When the oil is hot, add the onions. Saute until the onions are translucent, about 5-8 minutes. Add the garlic and the ginger. Saute for another couple of minutes, until the garlic and ginger just begin to brown. Add the squash and sweet potatoes and saute for another couple of minutes. Now add just enough water to cover all the squash and potato (about 4 cups). Bring to a boil, then lower the flame and let it simmer, until the squash and potatoes are really soft, almost mushy, about 20-30 minutes. The time depends on whether you are using the steamed kabocha or the butternut squash. Once the squash and potatoes are completely soft, turn of the heat and add the soy milk, and the soy sauce. Using a hand blender, blend the soup until its completely smooth. Finally, add salt and pepper, to taste.
This soup could definitely be made a day or two ahead of time. It actually tastes better the next day.
