While I’m not actually sure if this is “The Best Winter Soup” in the entire world, this soup is one of my favorite things to eat when the weather gets cold (and pretty much every other time of year too).
I started Drew Anne on a blogspot after deciding that I needed a place to compile everything I had to been doing. This recipe was one of my first posts I ever did after a few requests on an Instagram photo after making up this recipe while in Chicago. This soup is healthy, creamy and oh so delicious! You can also make it vegan if that suits your fancy too–it’s versatile and super easy for experimental cooks like myself.
I’m so glad to be sharing this with y’all again just in time for the Christmas season and with much better quality photos!
Butternut Sweet Potato Soup
1 T Olive Oil
1 Butternut Squash
2 Small Sweet Potatoes
A clove of Garlic
Half an Onion
32 oz of Veggie or Chicken Broth
1 1/2 T Butter or Smart Balance Spread, etc.
Salt and Pepper to taste
To start this super awesome soup, you’ll need to chop up all your veggies. I highly recommend chopping EVERYTHING before you start cooking anything. I’ve burned the crap out of my veggies more than once because I underestimated how long cutting a squash would take…oops.
So cut up your onions, squash, sweet potatoes and have that garlic ready to go. You want to have little pieces so that everything will cook evenly. For picture purposes I cut everything by hand, but because I am a lazy college student I usually use a blender or food processor. It doesn’t have to look pretty–you’re gonna massacre everything later anyways.
Heat up your oil in a stock pot and add both your onions and garlic. Cook these babies up until they’re a beautiful golden brown–or caramelized if you want to get technical.
Now add the rest of your chopped veggies and sauté for 10 or so minutes. If you’re in a rush and worried about burning anything you can always skip to the next step which is…
Add your broth! Now the cooking gets easy–dump on a lid and simmer for anywhere from 20 to 40 minutes. This time frame all depends on how tiny you cut up your squash and sweet potatoes. Your ultimate goal is to be able to smash pieces easily with the back of a spoon. They should be so tender they’re almost mushy.
Lastly when you’re all done simmerin’–add your salt, pepper and choice of butter. Mix until combined and get ready with a ladle or big spoon to transfer to your blender.
Dump all the contents into a blender and blend away! You should be left with a super smooth and creamy soup that is ready to eat! Add whatever toppings you like, my favorites are greek yogurt, some cheese with a side of bread.
This soup is great to make in large quantities and freezes extremely well. I’ve given it away in tupperware containers for friends and family to enjoy later many many times.
Now, go enjoy that soup and treat yo’self. You deserve it.
I hope you enjoyed this post and will give this soup a try! It’s easy as a side dish or main course and pleases the pickiest of eaters. Plus, who doesn’t love a good butternut squash? I know I do!
Anyways, have a wonderful hump day and I’ll talk to y’all again tomorrow!