Butternut squash and sweet potatoes blend with ginger, garlic, and onion in this creamy, pureed soup that's ideal for warming body and soul in wintertime.
Preparation Time
25 mins
Cooking Time
30 mins
Total Time
55 mins
Calories
207 Calories
Recipe Instructions
Step 1
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.
Step 2
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.
Ingredients
salt and ground black pepper to taste
3 cloves garlic, peeled and chopped
1 onion, peeled and chopped
4 sweet potatoes, peeled and cut into chunks
1 (2 inch) piece fresh ginger, peeled and finely chopped
1 (2 pound) butternut squash - peeled, seeded, and cut into large chunks
