Sweet Potato Apple Butternut Squash Soup
| Prep Time: 30 min | Serves: 5 |
| Cooking Time: 40 min | Yield: 5 cups |
This is a recipe by China Millman published in the Pittsburgh Post Gazette in January 2010. Note that no actual quantities were given in the recipe. The ingredients list is based on my proportions for this recipe.
Ingredients
- 231 g Washington Extra Fancy Apples - Gala
- 4 cups Butternut Sqush
- 940 ml Vegetable Broth
- 1 1/2 cups sweet potato
- 2 tbsp Olive Oil
- 1/2 cloves Garlic Clove
- 1 cup Apple Cider Vinegar
Directions
In a large, heavy-bottomed sauce pan, saute half a chopped onion in olive oil until translucent. Add some chopped garlic and saute until very aromatic, just a minute or two. Add chopped sweet potato, apple and butternut squash (about two parts butternut squash to one part sweet potato and one part apple works well) and saute until the apple is breaking down and the squash and sweet potato have begun to soften. Season with salt and pepper as you go. Add water (or stock, if you have it) to cover, along with a bay leaf and simmer until everything is very soft.
Remove the bay leaf. Either puree in batches in a food processor or blender, or (I like this better) puree using a medium-sieve in a food mill. The food mill breaks up everything into tiny chunks, giving the soup a more interesting texture, and incorporates less air. Return to the stove and reheat, adding more water or stock if necessary, and tasting for seasoning. Add a couple of tablespoons of apple cider vinegar, red wine vinegar or lemon juice at the end. Serve with hot sauce of your choice.