Sweet Potato Squash Soup

Name: Sweet Potato Squash Soup
Yield: Yield: 8 servings.
Ingredients: 1 large or 2 medium onions, cut in chunks; 4 tsp olive or canola oil; 2 cloves garlic; 1 slice ginger (about 1 Tbsp); 4 cups butternut squash or frozen squash cubes (see Chef’s Tip); 4 cups butternut squash or frozen squash cubes (see Chef’s Tip); 6 cups water; 2 tsp salt; 4 tsp olive or canola oil; 4 large sweet potatoes, peeled and cut in chunks (about 8 cups); 2 medium carrots, cut in chunks (or 1 cup baby carrots); 2 medium carrots, cut in chunks (or 1 cup baby carrots); ¼ tsp pepper; 2 Tbsp fresh dill; 2 Tbsp fresh basil; 2 Tbsp brown sugar (or to taste)

Preparation info

Yield:
8
servings.

Difficulty
Easy

Appears in

The New Food Processor Bible

By Norene Gilletz

Published 2011

About

So delicious. Perfect for the whole family!

Ingredients

2 cloves garlic
1 slice ginger (about 1 Tbsp)

Vegan
Soup
Gluten-free

Method

Steel Blade: Drop garlic and ginger through feed tube while machine is running. Process until minced. Add onion to processor bowl and process with 3 or 4 quick on/offs, until coarsely chopped. Heat oil in a large pot on medium heat. Add garlic, ginger and onion and sauté 5 to 7 minutes, until tender.

Add sweet potatoes, carrots, squash, water, salt and pepper. Bring to a boil. Re