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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 8 |
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This recipe is the perfect soup for a cool winter night. To spice things up even more, add one finely-chopped canned chipotle pepper before you puree the soup.David Collin, Martinez, California Ingredients:
1 cup chopped onion |
2 tablespoons butter |
1 teaspoon ground cumin |
1/2 teaspoon ground coriander |
1-1/2 cups mashed sweet potatoes |
2-1/2 cups mashed cooked butternut squash |
1 can (49-1/2 ounces) chicken broth |
1 teaspoon salt |
1/2 teaspoon pepper |
1/2 cup half-and-half cream |
cayenne pepper to taste, optional |
ground nutmeg and sprigs of fresh cilantro, optional |
Directions:
1. In a large saucepan, saute onion in butter until tender. Add cumin and coriander; toss to coat. Add sweet potatoes, squash, broth, salt and pepper. Bring to a boil. Reduce heat; cover and simmer for 20 minutes. Cool slightly. puree in small batches in a blender until smooth; return all to the pan. Add cream; heat through. If desired, season with cayenne pepper and garnish with nutmeg and cilantro. Yield: 8-10 servings.
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