Sweet Potato Squash Soup Recipe

Ingredients

• 2 sweet potato squashes
• 1 14.5 ounce can of chicken broth
• 1 14.5 ounce can of potatoes
• 3 tablespoons of minced onion
• 1/2 cup of skim milk
• 1/4 teaspoon of ground ginger
• 1/4 teaspoon of nutmeg
• 1/4 teaspoon of all spice

Directions

1. Preheat the oven to 350°.
2. Wash the sweet potato squashes.
3. Cut the sweet potato squashes in half.
4. Remove the seeds and innards from the squashes.
5. Place the squashes cut side down on an oiled baking sheet.
6. Bake the squashes for 40 minutes or until soft.
7. Remove the squash from the oven and allow to cool slightly.
8. Combine the chicken broth and potatoes in a saucepan.
9. Add the minced onion to the saucepan.
10. Remove the meat of the squash from the rind.
11. Add the squash to the saucepan.
12. Cook over low heat until boiling.
13. Remove the soup from the heat and allow to cool slightly.
14. Place the soup mixture in a blender.
15. Blend until smooth.
16. Add the skim milk and spices to the blender. Continue blending.
17. Returned the blended mixture to the saucepan.
18. Heat over low heat until bubbly.
19. Serve hot.
20. Refrigerate any uneaten portion of sweet potato squash soup.

Image Credits

Sweet Potato Squash Soup Recipe © 2012 Heather Johnson
Baking the Sweet Potato Squash © 2012 Heather Johnson
Combining the Soup Ingredients © 2012 Heather Johnson
Cooking the Soup Ingredients © 2012 Heather Johnson
Heating the Sweet Potato Squash Soup © 2012 Heather Johnson
Bowl of Sweet Potato Squash Soup © 2012 Heather Johnson
Sweet Potato Squash Soup © 2012 Heather Johnson