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Ny Times Sweet Potato and Butternut Squash Soup Recipe

Looking for an easy NY TIMES Sweet Potato and Butternut Squash Soup recipe? Learn how to make NY TIMES Sweet Potato and Butternut Squash Soup using healthy ingredients.


Submitted by butterflymed

Makes 6 servings



This silky fall/winter puree tastes rich, though there is no cream or butter in it.

Recipe Ingredients for NY TIMES Sweet Potato and Butternut Squash Soup

1 tablespoon canola oil
1 small onion, chopped
1 tablespoon minced fresh ginger
1 pound butternut squash, peeled and diced
1 pound sweet potatoes, peeled and diced
1 medium potato, (Yukon gold or russet) peeled and diced
6 cups water (can use chicken stock, or vegetable stock)
1 Salt to taste

Recipe Directions for NY TIMES Sweet Potato and Butternut Squash Soup

  1. Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.

  2. Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.

  3. Yield: Serves 6

  4. Advance preparation: You can make this a day ahead and refrigerate. Reheat gently. The soup freezes well. Once thawed, whisk well to smooth out the texture, and reheat.

Categories

Potatoes, Vegetables, First Course, Main Dish, Soup, Vegetarian, Gluten-Free, Kosher

Nutrition Facts
Serving Size 438.7g
Amount Per Serving
Calories
179
Calories from Fat
23
% Daily Value*
Total Fat
2.6g
4%
Saturated Fat
0.2g
1%
Trans Fat
0.0g
Cholesterol
0mg
0%
Sodium
46mg
2%
Potassium
1064mg
30%
Total Carbohydrates
37.8g
13%
Dietary Fiber
5.7g
23%
Sugars
2.8g
Protein
2.8g
Vitamin A 163% Vitamin C 61%
Calcium 6% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
95% confidence
A
  Good points
  • Very low in saturated fat
  • No cholesterol
  • Low in sodium
  • High in dietary fiber
  • High in manganese
  • High in potassium
  • Very high in vitamin A
  • High in vitamin B6
  • Very high in vitamin C
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