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Print this Recipe    Sweet Pot Squash

Gingered Sweet Potato and Butternut Squash Soup
Serves: 6

1 tablespoon canola oil
1 small onion, chopped
1 tablespoon grated or finely chopped fresh ginger
1 pound butternut squash, peeled and diced
1 pound sweet potatoes, peeled and diced
1 medium Yukon gold or russet potato, peeled and diced
6 cups chicken stock, vegetable stock, or water salt to taste
1 tablespoon dry or medium-dry sherry
6 tablespoons plain nonfat yogurt for garnish

In a heavy-bottomed soup pot or Dutch oven, heat oil over medium-low
heat; add onion. Cook, stirring, until tender, about 5 minutes.
Add ginger and cook, stirring, about 1 minute, until it begins to
smell fragrant; add squash, sweet potatoes, potato, stock, and
salt. Bring to a boil, cover, and reduce heat. Simmer 30 minutes
or until vegetables are tender. Puree soup, using a hand blender,
regular blender, or food processor. Return to the pot, stir, and
add sherry. Taste and adjust seasonings. To serve, heat through
and ladle into bowls; garnish with yogurt.

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