This easy potato soup recipe is sure to please your senses with butternut squash and purple sweet potatoes.
Did you know sweet potatoes are a simple starch filled with complex carbohydrates, dietary fiber, beta-carotene, vitamins C and B6, manganese and potassium?
This potato comes in a variety of colors, light-colored flesh, orange and purple.
Ingredients for This Soup Recipe!
Pre-heat oven to 400
Cook 1 cup of wild rice per package directions
Start by cutting the top and bottom of the butternut squash off and then slice lengthwise down the middle. Place the butternut squash open face down on a cookie sheet lined with foil and lightly greased.
Place squash in the oven for 40 to 50 minutes until soft but slightly firm.
Dice onion and toss into large pot along with ½ tsp olive oil, sauté on medium high heat until lightly golden brown.
Peel and cube the purple sweet potato, yam and toss into large pot along with the onion, add half stock along with seasonings and lemon and cook for 15 to 20 minutes.
Remove squash from the oven, allow cooling for 5 minutes. Carefully remove skin from squash by peeling it away. Place the squash into a blender along with water and remaining stock (may need to blend two batches). Puree the squash and add mixture to the large pot (if too thick add additional ¼ cup of water at a time until desired consistency is reached).
Gently mix blended squash into potato mixture and add remaining ingredients.
Allow mixture to cook on medium high heat for 10 minutes, stir and reduce temperature to low cooking for 15-20 minutes until potatoes are soft and slightly firm.
Time to enjoy this colorful and delicious soup recipe!