Thursday, October 1, 2009

October Soup

Butternut Squash and Sweet Potato Soup

1 tablespoon vegetable Oil
1 onion, chopped
2 cloves garlic, chopped
1 tablespoon chopped fresh ginger
1/4 tablespoon red pepper flakes (optional)
5 cups butternut squash, peeled and cut into 1/2-inch pieces
3 cups sweet potato, peeled and cut into 1/2-inch pieces
1 medium carrot, peeled and cut into 1/2-inch pieces
4 cups chicken stock, vegetable stock or water
1 (12 fluid ounce) can Regular, 2% or Fat Free Carnation® Evaporated Milk
Salt and Pepper to taste

Heat oil in a large saucepan or Dutch oven on medium heat. Add onion, garlic, ginger and red pepper flakes. Cook on low for 3-5 minutes, until tender and fragrant.
Add squash, sweet potato and carrot and cook for 2-3 minutes. Add stock and bring to a boil. Cover pot, reduce heat and simmer for 30 minutes or until vegetables are tender.
Puree soup in blender, food processor or with immersion blender. Return to heat. Stir in Carnation® Evaporated Milk. Taste and adjust seasoning if necessary.

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