A Creamy Winter Soup
A winter creamy soup of butternut squash, sweet potato, carrots and warm, fragrant spices.
Servings
2
Ready In:
30 min
Calories:
720
Good For:
Anytime!
Introduction
About this Recipe
A soup fit for New Enngland winters with vegetables from your root cellar.
Ingredients
- Butternut squash
- Sweet potatoes
- Carrots
- Cinnamon & other warm spices
- Honey or Maple syrup
- Onions, garlic & ginger
These root vegetable can be grown and kept through the winter in most colder climates which makes them perfect for a winter menu.
Nutrition
Root vegetables are packed with fiber and antioxidants, vitamins A and K, as well as the important antioxidant beta-carotene Root vegetables are also excellent sources of carotenoids.
- Protein 4%
- Carbs 36%
- Fat 60%
Overview of Instructionss
Step 1
Prepare vegetable; measure out spices.
Step 2
Saute root vegetables with spices
Step 3
Saute onions, garlic and ginger with spices.
Step 4
Pressure cook all the vegetables.
Step 5
Blend all the vegetables to a creamy soup!
Winter Soup Creamy Butternut Squash, Sweet Potato & Carrots,
Winter Soup Creamy Butternut Squash, Sweet Potato & Carrots,
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Servings: 2
Calories: 706kcal
Equipment
- Pressure Cooker
- Large Cast Iron Frying Pan
Ingredients
- 2 tbsp Avocado/Olive Oil Or oil of your choice
- ½ Butternut Squash Peeled, seeded and chopped
- 1 Carrot Peeled and chopped
- ½ Sweet Potato Large Red Garnet, peeled and chopped
- 1 tbsp Butter
- 1 tbsp Honey
- ¼ tsp Black Peppercorns Fresh Cracked
- ¼ tsp Redmonds Salt Or salt of your choice
- ¼ tsp Cinnamon Ground powder
- ¼ tsp Pumpkin Pie Spice Mix
- 1 tbsp Avocado/Olive Oil Or oil of your choice
- ⅓ cup White Onion About ½ a large onion, chopped
- 2 tsp Garlic About 2 cloves; finely chopped
- 2 tsp Ginger Fresh grated
- ¼ tsp Curry Powder
- ¼ tsp Coriander Powder
- ¼ tsp Cinnamon Powder
- ¼ tsp Pumpkin Pie Spice Mix
- ⅙ pinch Turmeric Powder Just a pinch!
- 1 - 1½ cup Chicken Broth Or vegetable broth
- ½ cup Apple Juice
- 1 tbsp Lemon Juice Fresh Sqeezed
- 1 tbsp Brown Sugar
- ½ tsp Redmond salt Or salt of your choice.
- ½ cup Heavy Cream
Instructions
Pre-Prep
- I recommend preparing all ingredients before starting.
Saute main veggies
- In a large cast iron skillet, heat 2 tablespoons of oil; add the chopped butternut squash, stir to coat with oil and leave to cook a few minutes. Butternut squash takes longer to cook, so start it first.
- After several minutes, add the chopped sweet potato, carrot to the butternut squash, stir to coat with oil and begin to brown.
- Add the butter, honey, black pepper, salt, cinnamon and pumpkin pie spice, stirring to mix over medium heat. Cook and stir occasionally about 10 minutes until the vegetable begin to brown, soften and caramelize.
- Remove the caramelized vegetables and set aside.
Saute the onions and rest of the spices
- To the same skillet, add another tablespoon of oil, then add the chopped oinios and sautee until the onions become soft and begin to brown.
- Add the garlic and ginger, and stir and cook for a minute or two.
- Add the powdered spices; curry, coriander, cinnamon, pumpkin pie & turmeric. Stir and mix well, for a minute for spices to release their fragrances.
Pressure Cook
- Add the vegetables and onion mixtures into a large pressure cooker.
- Add the chicken broth, apple juice, lemon juice, brown sugar and salt. Mix well, cover and cook over medium high heat for 3-4 whistles.
- Remove from heat and allow pressure to release naturally.
Blend and finish
- Blend the soup in batches until smooth. If you would like, leave a bit of the soup unblended for some chunky pieces.
- Add cream to soup, stir and heat to blend. Serve and enjoy!
Notes
Variants
- Try mixing in 1/4 cup natural peanut butter, and garnish with toasted peanuts.
- Use maple syrup instead of honey, or a mixture.
- Snowed-in and no heavy cream? Used powdered heavy cream and add about 1/4 cup of the powder when you blend up the vegetable. You may need to add a little bit of water or broth for desired consistency.
Nutrition
Serving: 2cups | Calories: 706kcal | Carbohydrates: 67g | Protein: 7g | Fat: 49g | Saturated Fat: 19g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 20g | Trans Fat: 0.3g | Cholesterol: 86mg | Sodium: 1362mg | Potassium: 1222mg | Fiber: 8g | Sugar: 32g | Vitamin A: 34110IU | Vitamin C: 55mg | Calcium: 208mg | Iron: 3mg
