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Squash and Sweet Potato Soup

Squash and Sweet Potato Soup

  • Makes: 8 servings  
  • Preparation Time: 15 minutes 
  • Cooking Time: 30 minutes 

Ingredients

1 tbsp15 mL Canola or Vegetable Oil

1 onion, chopped

2 cloves garlic, chopped

1 tbsp15 mL chopped fresh ginger

1/4 tbsp5 mL red pepper flakes (optional)

5 cups1.2 L butternut squash (about 2lbs/1kg), peeled and cut into 1/2-inch (1.3cm) pieces

3 cups375 mL sweet potato, (about 1lb/500g), peeled and cut into ½-inch (1.3cm) pieces

1 medium carrot, peeled and cut into ½-inch (1.3cm) pieces

4 cups1 L chicken stock, vegetable stock or water

1 can354 mL Carnation® Regular, 2% or Fat Free Evaporated Milk

Salt and Pepper to taste

Directions

  1 Heat oil in a large saucepan or Dutch oven on medium heat. Add onion, garlic, ginger and red pepper flakes. Cook on low for 3-5 minutes, until tender and fragrant.

  2 Add squash, sweet potato and carrot and cook for 2-3 minutes. Add stock and bring to a boil. Cover pot, reduce heat and simmer for 30 minutes or until vegetables are tender.

  3 Puree soup in blender, food processor or with immersion blender. Return to heat. Stir in Carnation® Evaporated Milk. Taste and adjust seasoning if necessary.

Tip(s)

If you are unsure if any of your guests are vegetarian just use vegetable stock or water when making the soup.


Make extra soup and freeze in 2 cup (500mL) containers so you and your family can have homemade soup any time.


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