Bright orange color cream of butternut squash and sweet potato soup

September 26, 2009 at 6:10 pm Leave a comment

How to make Cream of Butternut Squash and Sweet Potato Soup

1 medium size onion
2 tablespoons of butter
1 medium size sweet potato cut into about 1×1 inch cubes
1.5-2 pounds of butternut squash cut into about 1×1 inch cubes
5 cups of chicken broth (recipe is provided in this website). If you don’t have chicken broth, you may use 5 cups of water and two cubes of chicken bouillons)
1/2 teaspoon of salt, a pinch of black pepper, ground red cayenne pepper, ground nutmeg and 1/2 teaspoon of paprika
Two egg whites mixed well with 1/4 cup of milk
chopped finely chopped fresh chives and parsley for garnishing (optional)

Add butter and onions in a pan. Golden the onions then add salt, spices, sweet potatoes and butternut squash, and chicken broth. Place the lid on the pot and on medium heat cook the soup for 15-20 minutes or until the veggies are soft.

Let it cool a little (for about 5-10 minutes) then stir in the egg white slowly while mixing the soup.

Puree your soup in a food processor till it is smooth. Serve with or without the chopped chive/parsley garnish.


Entry filed under: Recipes, Soup.

Cream of Tomato Soup

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