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Cream of Butternut Squash and Sweet Potato Soup

servings: 8
Cream of Butternut Squash and Sweet Potato Soup

prep time

45

total time

60

ingredients

9

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Cream of Butternut Squash and Sweet Potato Soup

servings: 8
INGREDIENTS:
ingredients
• 2 medium butternut squash or 6 cups cooked butternut squash
• 1 medium sweet potato, washed but not peeled or 1 cup cooked sweet potato
• 2 Tbsp. canola oil
• 2 medium onions, peeled and chopped
• 1 tsp. ground ginger
• 1 tsp. ground cumin
• 1 tsp. salt, optional
• 1 cup low sodium chicken stock or broth
• 2 1/2 cups Hood® Fat Free Half & Half
DIRECTIONS:
directions

If roasting vegetables, preheat oven to 400°. Cut squash lengthwise and scoop out seeds. Spray a baking sheet with cooking spray and place squash on it, cut side down. Place sweet potato on baking sheet or on oven rack. Roast until soft, about 45 minutes for squash halves and 20 to 25 minutes for cubed squash.

Meanwhile, heat oil over medium heat in a large saucepan. Add onions and cook until clear. Add ginger, cumin, salt, and chicken broth. Stir until ingredients are well combined. When squash is done and cool enough to handle, scoop it from its skin and add to saucepan. Do the same for the sweet potato. Stir thoroughly. Transfer mixture in batches to a food processor or blender and puree each batch until smooth, about 3 to 5 minutes. Return pureed mixture to saucepan. Add cream and heat gently until warm. Serve immediately.

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