Happy 4th of July Weekend!
This is a really simple soup recipe to serve four that can be made with fresh or frozen vegetables.
- 2 sweet potatoes
- 1 bag of butternut squash
- 3 cups of chicken or vegetable stock
- 1/2 teaspoon of salt
- 1/2 teaspoon of ground black pepper
- 1/4 cup of heavy cream
- 1/4 chopped onion
- 4 tablespoons of oil for cooking
Now let’s cook
Baking the Sweet Potatoes
Peirce the skin of each potato a few times, wrap in saran wrap, and microwave on high for 5 to 6 minutes until soft.
Allow the potatoes to cool, then peel off the skin, and set it to one side as we’ll use this for a crunchy garnish.
Roughly chop the potatoes.
Making the Soup
Add 2 of the tablespoons of oil to your MultiPot and set to saute, or use a regular pot on a high heat.
Add the onion and saute for a few minutes.
Then add the frozen butternut squash, and saute for a further 4 to 5 minutes, you want the the butternut squash to soften, not brown.
Turn the MultiPot off, or turn off the heat under your pot. Add the stock, salt, pepper, and chopped sweet potato, then mix everything together.
Place the lid on the MultiPot and press the soup setting, once cooking is complete release the steam. Alternatively, simmer in a regular pot with a lid for 45 minutes.
Let cool for 5 minutes, then use a hand blender to puree the soup, be careful as it will still be hot.
Finally, stir in the heavy cream, and add more salt to taste if necessary.
The Crunchy Topping
Slice the saved potato skin, add the the other 2 tablespoons of oil to a pan, and cook the skin until crispy; you can also deep fry the skin if you prefer. Once cooked, use to garnish your soup as shown.
I hope you enjoy this dish, if so please click the like button or leave me a comment. Also please feel free to share with others using the social media buttons.