This soup is ideal during the winter. The ginger is warming, and the root veggies are soothing. Depending on your preferences, you can either add more or less ginger. You might use vegetable or chicken stock in place of the water. The soup can be pureed in a food processor or blender. To improve the flavor, if desired, substitute cream for the yogurt.
| Prep Time: | 25 mins |
| Cook Time: | 30 mins |
| Total Time: | 55 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- 1 (2 pound) butternut squash – peeled, seeded, and cut into large chunks
- 4 sweet potatoes, peeled and cut into chunks
- 1 onion, peeled and chopped
- 1 (2 inch) piece fresh ginger, peeled and finely chopped
- 3 cloves garlic, peeled and chopped
- 1 ½ quarts water, or amount to cover
- 1 cup plain yogurt, or amount desired (Optional)
- salt and ground black pepper to taste
Instructions
- Place the squash, sweet potatoes, onion, ginger, and garlic in a large pot. Pour in enough water to cover the vegetables. Bring to simmer over medium heat, and cook until vegetables are tender and can be easily pierced with a fork, 30 to 45 minutes.
- Remove pot from heat. Place soup in batches into a blender or the bowl of a food process. Pulse until smooth. Return soup to pot, and whisk in yogurt. Season with salt and pepper to taste. If necessary, reheat soup over low heat, but do not allow to boil.
Nutrition Facts
| Calories | 207 kcal |
| Carbohydrate | 47 g |
| Cholesterol | 2 mg |
| Dietary Fiber | 7 g |
| Protein | 5 g |
| Saturated Fat | 0 g |
| Sodium | 111 mg |
| Sugars | 12 g |
| Fat | 1 g |
| Unsaturated Fat | 0 g |
Reviews
We loved it just as written.
I did not use the yogurt,. When serving, I put a teaspoon of warm heavy cream.
No changes.
This was very good. I didn’t use yogurt as it was already creamy, but I did add cinnamon and that made it really good. Will make again.
I did use chicken broth for the liquid, otherwise as written and raves from all who have tasted it here.
I made this exactly how the recipe wants you too, however I noticed like a handful of others that mine came out more watery then the original photo (perhaps too much water). However, although watery, it was still pretty tasty. I do want to try this again to see if I can get the texture down, and like others said I will add either an apple or applesauce to it. Definitely an easy soup to try if you’ve never made soup before.
So easy and delish!! I don’t do much in the kitchen, but was definitely able to make this…and if IIII can make it, anybody can make it! I added some curry powder and an apple, left out the yogurt. Nice and easy paleo dish that I’ll def serve for our next dinner party! Thanks for sharing!
I changed the recipe a bit, by baking the squash in a 400C oven for 50 minutes. I also add a pinch of nutmeg for a bit more flavour. Great texture..nice and creamy.
This is the version I made: 1. Chop: 1 peeled and cored apple 2celery stalks; 2 peeled carrots; 1 medium onion; 1-2 inches of peeled ginger. 2. Sauté all of the above with 1 heaping Tablespoon minced garlic in 2 T oil for about 10 minutes, or until soft. Set aside. 3. Put chunked sweet potatoes (or yams) and butternut squash in a large pan with about 2 1/4 c water and 2 1/4 c. chicken broth. 4. Once everything comes to a boil, add the sautéed mixture from before and let simmer until everything is pretty soft. 5. Add 1 t. of cinnamon and about 1/2 t. of nutmeg (or curry/cardamom), 1 1/2 teaspoon of salt, and 1/2 t. of pepper BEFORE blending/pureeing it. 6. Serve with a dollop of light sour cream
Excellent! I sauteed the celery, carrots, onion, garlic and ginger first. After cooking, I mashed the mixture with a potato masher before using my immersion blender. It was so creamy, I did not use the yogurt. Will make again.
This is one of my ultimate favorite soups in the Fall. Thanks so much for sharing your recipe
Vastly improved simply by roasting the squash, sweet potatoes and onions (along with a few garlic cloves) in the oven until soft. Then puree with chicken stock (not water)
Did exactly what recipie said. Took a lot of time to prep and the end result was bland baby food.
I loved this. But I like spicy hot soup so I added a seeded and diced jalapeno to the puree. I would also recommend using chicken broth as some others suggested. Might also try cayenne pepper if you like spicy soup too. A Winter Winner!
Too much Ginger. I would try this again but less Ginger and I added brown sugar which improved it a bit.
This soup was extremely thin and watery. Also, when I whisked in the yogurt, it just coagulated. The flavor wasn’t bad but the consistency was unappetizing.
ok, could taste the yogurt too much, not the squash or sweet potato.
I have made this a few times now, and it’s by far my favorite soup. I followed the recipe exactly, except that one day I also added some curry spiced chicken sausage that I got at the local farmers markets, and it was a great addition.
Delicious! Great flavor combinations and i really like how healthy this soup is. Great for a cold evening.
Love it. Easy to make. Used pickled ginger leftover from sushi, instead of fresh. Added curry powder & red pepper flakes for a bit more intense flavor.
Having the benefit of all those who wrote before me, I made a few tweaks. The end result was DELICIOUS! 1. Chop: 1 peeled and cored apple (I used Granny Smith because it’s all I had); 2 celery stalks; 2 peeled carrots; 1/2 medium onion; 3 inches of peeled ginger. Saute all of the above with 1 heaping Tablespoon minced garlic in 2 T butter (or oil) for about 10 minutes, or until soft. Set aside. 2. Put chunked sweet potatoes (or yams) and butternut squash in a large pan with about 2 1/4 c water and 2 1/4 c. chicken broth. (I used 2 cans of the chicken broth, and a little more than that of water–whatever it takes to cover the tops of the vegetables.) 3. Once everything comes to a boil, add the sauteed mixture from before and let simmer until everything is pretty soft. 4. I added 1 t. of cinnamon and about 1/2 t. of nutmeg, 1 1/2 teaspoon of salt, and 1 t. of pepper BEFORE blending/pureeing it. It saved me a step, and it came out great. It doesn’t really need yogurt, in my opinion, but I added a dollop of light sour cream before serving, making it a little creamier.