Hey everyone, it’s Drew, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, butternut soup served with sauteed sweet potato. One of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.
Pour in chopped butternut, carrots and potatoes and saute with spices and salt Begin to add water as it cooks Leave to boil until all ingredients are very soft and fall apart when you press them with a spoon. Butternut Soup served with Sauteed Sweet Potato Instructions. Spread the butternut and sweet potato onto a baking sheet.
Butternut Soup served with Sauteed Sweet Potato is one of the most well liked of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. They are nice and they look fantastic. Butternut Soup served with Sauteed Sweet Potato is something which I have loved my entire life.
To get started with this particular recipe, we must prepare a few ingredients. You can cook butternut soup served with sauteed sweet potato using 13 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Butternut Soup served with Sauteed Sweet Potato:
- Make ready 1 small butternut
- Prepare 2 large potatoes
- Take 2 carrots
- Take 3 tbsp plain yoghurt (optional)
- Make ready 1 chopped onion
- Prepare 1 clove garlic chopped
- Get to taste Salt
- Make ready Black pepper
- Make ready 1 tbsp apple cider vinegar
- Take My secret ingredient: gouda cheese to taste (optional)
- Take Blender
- Get Tea spoon Olive oil
- Prepare 2 cup water
Saute onions and garlic until onion becomes translucent. ( just a few minutes ) Add in all other ingredients except for cream and bring to a soft boil. Cook until squash and sweet potatoes are tender. How to Make Sweet Potato Butternut Squash Soup: Peel and cut. Peel the squash and sweet potatoes and chop into half-inch cubes.
Steps to make Butternut Soup served with Sauteed Sweet Potato:
- Saute onions and garlic until light brown in large pot
- Pour in chopped butternut, carrots and potatoes and saute with spices and salt
- Begin to add water as it cooks
- Leave to boil until all ingredients are very soft and fall apart when you press them with a spoon.
- Add more water if necessary
- Let it cool and pour in blender. Blend until smooth
- Return to pot and cook again, this time adding yogurt, vinegar and grated cheese.
- Add more water or yogurt according to your preference of consistency
- Serve while hot.
In a large stock pot over medium heat, sauté the onion until translucent; push to the side. Add the sausage to the pot and brown. Drain grease and remove sausage to a plate. This butternut squash and sweet potato soup is my go-to slow-cooked soup — and the most popular vegetarian recipe on my site, Slow Cooker Central. I cook it regularly every week or two, and either eat it over the course of a few days or portion it into single servings to freeze.
So that’s going to wrap this up for this special food butternut soup served with sauteed sweet potato recipe. Thanks so much for reading. I am confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
