Harvest 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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Even if you don't use a slow cooker, this mouth-waterig soup - rich with beta carotene and nourishment from tender winter squash and sweet potato and enlivened with a little onion, thyme and sage - is simple to make and beautifully satisfying. Ingredients:
1 tsp olive oil |
1 c yellow onion, choped (about 1 small) |
1 c celery, diced (about 1 rib) |
3 c sweet potatoes, peeled and diced (about 2 medl) |
3 c butternut squash, peeled, seeded and chopped (about 1 small) |
4 c vegetable broth, low-salt |
1 tsp dried thyme |
1/2 tsp dried sage |
1 salt and pepper to taste |
Directions:
1. Heta the oil in a large skillet over medium heat. Add the onion and celery and cook until softenedm about 5 minutes.
2. Transfer trhe cooked vegetables toa 4- to 6-quart slow cooker. Add sweet potatoes, squash, broth, thyme, and sage; season with salt and pepper, cover and cook on low for 6 hours. Or transfer ingredients to a large soup pot, bring to a boil, then reduce heat to low and cook, covered, for 1 hour.
3. Working in batches, puree the soup ina blender or food processor, or dir3ectly in the slow cooker or soup pot using an imersion blender. Taste to adjust the seasonings and serve hot.
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