Pumpkin Sweet Potato Soup
This pumpkin sweet potato soup is the perfect fall soup! Quick, simple, minimal ingredients and warming right through to your toes!
Ingredients
- 1 brown onion roughly diced
- 1.3 lbs butternut squash/pumpkin peeled and diced into cubes. 21 oz (note 1)
- 7 oz white potatoes like Yukon golds or russet potatoes , peeled and diced (note 2)
- 10 oz sweet potato peeled and diced (note 3)
- 2 ½ cups chicken stock
Instructions
- Place onion, pumpkin, potato, sweet potato and chicken stock in a large dutch oven.
- Bring to boil.
- Reduce heat and simmer 20-30 minutes, or until vegetables are soft.
Option 1 aka easy option
- Using an immersion blender/stick blender, blend soup until smooth and creamy.
Option 2 aka slightly longer but still easy process
- Pour small amounts of soup through a sieve into a separate saucepan.
- Place larger chunks leftover in the sieve into a food processor.
- In small batches, blend until smooth, then return to liquid already strained into the second saucepan.
Serving
- Reheat until warmed through, about 5 minutes.
- Serve with a drizzle of cream, crack of salt and pepper and some chopped parsley.
- Serve with crusty bread and butter.
Notes
note 1 - 1lb 5 oz was half a rather large butternut squash. My Australian friends, feel free to use butternut pumpkin, kent or jap pumpkin.
note 2 - this amount was 4 small potatoes.
note 3 - this was one medium-sized sweet potato
General notes on dicing - this doesn't have to be perfect. The smaller you go, the cooker it will cook. I tend to do medium sized chunks because the reality is, I'm too lazy to be finicky about chopping it into smaller pieces!