Butternut Squash and Sweet Potato Soup |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Creamy squash and sweet potato soup. Good for the soul and the tummy. Ingredients:
1 large turnip |
1 medium rutabaga |
1 medium sweet potato |
4 cups butternut squash |
2 cups low sodium chicken broth |
1 t honey |
Directions:
1. Peel and chop turnip, rutabagam and sweet potato. Cook rutabaga in small amount of water for about 10 minutes, then add in turnip and cook for another 15 minutes. Cook sweet potato in chicken broth for about 25 minutes. Take a butternut squash, cut in half lengthwise and remove seeds. Place in a casserole dish in about 1/2 inch water, cut side down. Cover with plastic wrap. Cook in microwave for 10 minutes or until skin softens. Remove plastic wrap, turn squash over and cook for another 6 minutes. Scoop out squash when cool enough to handle and place in a blender. Add cooked turnip, rutabaga, sweet potato, honey, and enough chicken broth as needed to make desired consistency. Puree until creamy.
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