Prep 10 mins
Cook 45 mins
A warm comfort food - great for fall/winter
- 1⁄2 cup olive oil
- 2 medium onions, peeled and chopped
- 4 garlic cloves, peeled and chopped finely
- 6 cups butternut squash, peeled and diced
- 1 large sweet potato, peeled and diced
- 2 teaspoons ground coriander
- 4 cups chicken broth or 4 cups vegetable broth
- 1⁄4 teaspoon salt, to taste
- 1⁄4 teaspoon pepper, to taste
- 4 slices bread, crusts removed
- Heat 1/4 cup of olive oil in saucepan and add onions and 3 cloves of chopped garlic.
- Cook for 5 minutes or until the onions are softened on medium heat.
- Add squash, sweet potatoes and coriander and cook for another 5 minutes.
- Add broth and bring to a boil.
- Reduce heat and simmer for 25 minutes (until squash is softened).
- Place everything in a food processor and blend until smooth.
- Season with salt and pepper.
- Reheat soup and serve with croutons.
- Cut bread into cubes.
- Heat remaining oil in skillet and add bread.
- Cook on high for 5-10 minutes, turning frequently until crispy.
- Place them in paper bag with remaining garlic, seal bag and shake to coat croutons.
This was a good alternative to the usual diary recipes. I was glad I found it and it turned out great for a cold night. I added a bit of nutmeg, because I love the sweetness it adds.
This was excellent. At the last minute I discovered my yam was rotten so I had to sub a russet potato. I'm actually glad I did because I think it might have been too sweet the other way. Coriander (which I rarely use) is what makes this a five-star recipe. I sped things up by using a hand blender and subbing bagel crisps for the croutons. Thanks for this wonderful recipe!