Harvest Sweet Potato Squash Soup Recipe

Ingredients

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.

Image Credits

Harvest Sweet Potato Squash Soup © 2012 Heather Johnson

Heather Johnson

Heather Johnson is a mother, wife, writer, librarian, and linguist. She earned a BA in English studies with a minor in creative writing from Illinois State University in May 2007, an MS in library and information science from the University of Illinois at Urbana-Champaign in May 2009, and an MS in English studies with an emphasis in linguistics at Illinois State University in December 2011.

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