Butternut Squash And Sweet Potato Soup Recipe by Aidan and Marie
Cooking Instructions 1 Wash whole butternut squash, cut of stem, and place in crock pot at and cook at low heat for 7-8 hours. (alternatively if you do not own a crock pot, place in dutch oven at 200 degrees for similar length of time) 2 After 7 hours or when squash is soft, remove from pot, cut squash in half and let cool. Be sure to save any remaining liquid in pot for later use 3 Meanwhile, finely chop onion and celery and apple and saute in olive oil until very soft. Then add chopped garlic 4 Cut yam into small cubes and place in separate pan with olive oil, cook for several minutes on medium heat, stirring frequently, then add 1/4 cup or less of water and cover. Reduce heat to low and continue to check and stir frequently until yams are soft. 5 Once the squash is cool, scoop out seeds and remove skin, then place in large soup pot under low heat 6 Add leftover liquid, vegetable broth, and combine all other cooked ingredients into pot as well. 7 Use a potato masher to mash everything until the soup reaches a relatively uniform consistency, adding additional broth if necessary. (still cooking on low heat) 8 Add sage, thyme, salt and pepper to taste. 9 Note: Using curry powder and related spices instead of thyme and sage also creates a delicious outcome! 1 Wash whole butternut squash, cut of stem, and place in crock pot at and cook at low heat for 7-8 hours. (alternatively if you do not own a crock pot, place in dutch oven at 200 degrees for similar length of time) 1 Wash whole butternut squash, cut of stem, and place in crock pot at and cook at low heat for 7-8 hours. (alternatively if you do not own a crock pot, place in dutch oven at 200 degrees for similar length of time) 2 After 7 hours or when squash is soft, remove from pot, cut squash in half and let cool. Be sure to save any remaining liquid in pot for later use 2 After 7 hours or when squash is soft, remove from pot, cut squash in half and let cool. Be sure to save any remaining liquid in pot for later use 3 Meanwhile, finely chop onion and celery and apple and saute in olive oil until very soft. Then add chopped garlic 3 Meanwhile, finely chop onion and celery and apple and saute in olive oil until very soft. Then add chopped garlic 4 Cut yam into small cubes and place in separate pan with olive oil, cook for several minutes on medium heat, stirring frequently, then add 1/4 cup or less of water and cover. Reduce heat to low and continue to check and stir frequently until yams are soft. 4 Cut yam into small cubes and place in separate pan with olive oil, cook for several minutes on medium heat, stirring frequently, then add 1/4 cup or less of water and cover. Reduce heat to low and continue to check and stir frequently until yams are soft. 5 Once the squash is cool, scoop out seeds and remove skin, then place in large soup pot under low heat 5 Once the squash is cool, scoop out seeds and remove skin, then place in large soup pot under low heat 6 Add leftover liquid, vegetable broth, and combine all other cooked ingredients into pot as well. 6 Add leftover liquid, vegetable broth, and combine all other cooked ingredients into pot as well. 7 Use a potato masher to mash everything until the soup reaches a relatively uniform consistency, adding additional broth if necessary. (still cooking on low heat) 7 Use a potato masher to mash everything until the soup reaches a relatively uniform consistency, adding additional broth if necessary. (still cooking on low heat) 8 Add sage, thyme, salt and pepper to taste. 8 Add sage, thyme, salt and pepper to taste. 9 Note: Using curry powder and related spices instead of thyme and sage also creates a delicious outcome! 9 Note: Using curry powder and related spices instead of thyme and sage also creates a delicious outcome! 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