Pumpkin soup-recipe for the soup of sweet potatoes and Butternut Squash

Butternut squash and sweet potatoes go well together in many dishes. You can pan them with red peppers, tomatoes, red wine and add cumin seeds and pepper, paprika or boil or steam them, or roast them and mash them together with a little grated nutmeg and cheese, cheddar type. Whichever way you choose to use them to make sure you have sweet potatoes to the pot looking better, although you can use if you have purchased these Yams in error.

Sweet potatoes contain sugars, so they are not good if you're on a diet; in that case, do not be deterred from using this recipe, just use Yams. Whatever type of potato you choose, you will have a dish that is not only tasty but also packed full of health benefits. Sweet potatoes are good for eyes and skin, while Yams have anti-inflammatory properties and are good for those suffering from arthritis and rheumatism. Sweet potatoes contain less calories than sweet potatoes. Both contain minerals which are an essential part of our diet.

For the recipe below, I like to add crumbled Stilton blue or white, but any blue cheese is good, although if you are using the Danish blue from a package, used about 2 ounces as it tends to give it a bitter taste in my opinion.

Soup with sweet potatoes and Butternut Squash

Ingredients

1 butternut squash, peeled, seeds removed and diced

1 lb sweet potatoes, peeled and diced

1 tablespoon olive oil

1 small onion, chopped

1 tsp ginger root, finely grated

1 teaspoon ground cinnamon

½ teaspoon grated nutmeg

2 pint chicken or vegetable broth

salt and freshly ground black pepper to taste

2-4 oz cheese, crumbled (optional)

Method

Heat oil in a skillet and sauté until onion is tender and translucent (5-10 minutes).

Add ginger and stir for a minute, until it releases its aroma.

Add the diced sweet potatoes, butternut squash and broth and bring to a simmer.

Now and the cinnamon, nutmeg and salt and pepper and cover the pan.

Cook for 45 minutes to 1 hour until the vegetables are tender.

Remove the Pan from heat and allow mixture to cool a bit before casting it in batches.

Return the soup to the Pan and blended using a balloon whisk whip the noodle texture even while you bring the soup to a boil over a low heat.

Crumbled blue cheese is put in, if there are, at this point.

Serve with crusty bread.

Enjoy.

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