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Harvest Sweet Potato Squash Soup Recipe

Ingredients

  • Harvest Sweet Potato Squash Soup3 large sweet potatoes
  • 1 buttercup squash
  • 4 cups of water
  • 2 cups of milk
  • 1 teaspoon of ground ginger
  • 1 tablespoon of ground cinnamon
  • 1/2 teaspoon of ground cayenne pepper

Directions

  1. Wash and peel the sweet potatoes.
  2. Wash and peel the buttercup squash. Remove the squash innards.
  3. Chop the sweet potatoes and squash into small pieces.
  4. Combine the sweet potatoes, squash, and water in a microwave-safe container.
  5. Microwave for 20 to 30 minutes at 5 minute increments until the vegetables soften.
  6. Allow the softened vegetables to cool slightly.
  7. Blend the sweet potatoes and squash with any extra water until creamy.
  8. Transfer the blended vegetables to a large soup pan.
  9. Add the milk, ginger, cinnamon, and cayenne pepper.
  10. Cook over low heat until hot and bubbly. Stir occasionally.
  11. Serve hot.
  12. Refrigerate any uneaten harvest sweet potato squash soup.

Chopping the Sweet Potatoes Cutting the Buttercup Squash

Uncooked Chunks of Sweet Potatoes and Squash Cooked Sweet Potatoes and Squash

Blending the Sweet Potatoes and Squash Adding the Cinnamon, Ginger, and Cayenne

Cooking the Harvest Sweet Potato Squash Soup Finished Harvest Sweet Potato Squash Soup

Image Credits

Harvest Sweet Potato Squash Soup © 2012 Heather Johnson
Chopping the Sweet Potatoes © 2012 Heather Johnson
Cutting the Buttercup Squash © 2012 Heather Johnson
Uncooked Chunks of Sweet Potatoes and Squash © 2012 Heather Johnson
Cooked Sweet Potatoes and Squash © 2012 Heather Johnson
Blending the Sweet Potatoes and Squash © 2012 Heather Johnson
Adding the Milk to the Blended Vegetables © 2012 Heather Johnson
Adding the Cinnamon, Ginger, and Cayenne © 2012 Heather Johnson
Cooking the Harvest Sweet Potato Squash Soup © 2012 Heather Johnson
Finished Harvest Sweet Potato Squash Soup © 2012 Heather Johnson

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