Cream of Butternut Squash and Sweet Potato Soup
PREP TIME:
TOTAL TIME:
SERVINGS
Ingredients
• 1 medium sweet potato, washed but not peeled or 1 cup cooked sweet potato
• 2 Tbsp. canola oil
• 2 medium onions, peeled and chopped
• 1 tsp. ground ginger
• 1 tsp. ground cumin
• 1 tsp. salt, optional
• 1 cup low sodium chicken stock or broth
• 2 1/2 cups Hood® Fat Free Half & Half
Directions
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STEP 1
If roasting vegetables, preheat oven to 400°. Cut squash lengthwise and scoop out seeds. Spray a baking sheet with cooking spray and place squash on it, cut side down.
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STEP 2
Meanwhile, heat oil over medium heat in a large saucepan. Add onions and cook until clear. Add ginger, cumin, salt, and chicken broth. Stir until ingredients are well combined.
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STEP 3
When squash is done and cool enough to handle, scoop it from its skin and add to saucepan. Do the same for the sweet potato. Stir thoroughly.
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STEP 4
Transfer mixture in batches to a food processor or blender and puree each batch until smooth, about 3 to 5 minutes.
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STEP 5
Return pureed mixture to saucepan. Add cream and heat gently until warm. Serve immediately.
Per serving: Calories: 255, Carbohydrate: 21 grams, Fat: 18 grams, Saturated fat: 8 grams, Protein: 5 grams, Cholesterol: 44 milligrams, Sodium: 373 milligrams, Calcium: 124 milligrams.
