Sweet Potato And Butternut Squash Soup Recipe by Taylor Topp Comacho
Sweet potato and butternut squash soup Cooking Instructions 40 mins 1 In large dutch oven, place oil in heated pan. 2 Saute onions and garlic until onion becomes translucent. ( just a few minutes ) 3 Add in all other ingredients except for cream and bring to a soft boil. Then reduce to simmer. 4 Cook until squash and sweet potatoes are tender. About 20 minutes or so. 5 Transfer soup to a blender and add cream. Blend until smooth. Be very careful when blending hot liquids! 6 Return soup to pot and heat again a minute or so more. Check now for any need for added salt or pepper. ( to your liking ) Add in butter and stir in until melted. 7 Serve. Add a dollup if sour cream on top and for a beautiful presentation a few fried sage leaves. 8 ****** For fried sage leaves just add sage leaves in hot oil and fry.****** super easy and very pretty 1 In large dutch oven, place oil in heated pan. 1 In large dutch oven, place oil in heated pan. 2 Saute onions and garlic until onion becomes translucent. ( just a few minutes ) 2 Saute onions and garlic until onion becomes translucent. ( just a few minutes ) 3 Add in all other ingredients except for cream and bring to a soft boil. Then reduce to simmer. 3 Add in all other ingredients except for cream and bring to a soft boil. Then reduce to simmer. 4 Cook until squash and sweet potatoes are tender. About 20 minutes or so. 4 Cook until squash and sweet potatoes are tender. About 20 minutes or so. 5 Transfer soup to a blender and add cream. Blend until smooth. Be very careful when blending hot liquids! 5 Transfer soup to a blender and add cream. Blend until smooth. Be very careful when blending hot liquids! 6 Return soup to pot and heat again a minute or so more. Check now for any need for added salt or pepper. ( to your liking ) Add in butter and stir in until melted. 6 Return soup to pot and heat again a minute or so more. Check now for any need for added salt or pepper. ( to your liking ) Add in butter and stir in until melted. 7 Serve. Add a dollup if sour cream on top and for a beautiful presentation a few fried sage leaves. 7 Serve. Add a dollup if sour cream on top and for a beautiful presentation a few fried sage leaves. 8 ****** For fried sage leaves just add sage leaves in hot oil and fry.****** super easy and very pretty 8 ****** For fried sage leaves just add sage leaves in hot oil and fry.****** super easy and very pretty More Recipes Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Grilled Pork Lemongrass Vermicelli | Bún Thịt Nướng Lemon Turmeric Chicken Salad Honey sriracha glazed salmon with quinoa salad Roasted Turbot Stuffed with Fresh Herbs and Lemon Crab Rangoon Stuffed Hawaiian Rolls Ooey Gooey Butter Cake, A Paula Deen Classic! Ranch Pork Chops Risotto Hawaiian NY strip steak Spicy tortilla encrusted baked tilapia Ooey Gooey Butter Cake, A Paula Deen Classic! Ranch Pork Chops Risotto Hawaiian NY strip steak Spicy tortilla encrusted baked tilapia Simple Springy Okonomiyaki Made with Leftover Rice Easy Salmon à la Meunière without Butter Spinach and Mushroom Cream Pasta chicken bombs Quick and yummy potatoe salad ☆Crispy Potato Gyoza☆ Spicy tortilla encrusted baked tilapia Spinach Inari Rolls Colorful Spinach and Sakura Shrimp Stir-fry Shrimp-Stuffed Shiitake Mushrooms (With Only 2 Ingredients and 4 Seasonings) Simple Springy Okonomiyaki Made with Leftover Rice Easy Salmon à la Meunière without Butter Spinach and Mushroom Cream Pasta chicken bombs Quick and yummy potatoe salad ☆Crispy Potato Gyoza☆ Spicy tortilla encrusted baked tilapia Spinach Inari Rolls Colorful Spinach and Sakura Shrimp Stir-fry Shrimp-Stuffed Shiitake Mushrooms (With Only 2 Ingredients and 4 Seasonings)