Healthy Recipes from Peter's Principles
Butternut Squash and Sweet Potato Soup
Ingredients:
2 cups butternut squash, peeled, seeded and diced
2 cups sweet potato, peeled and diced
2 cups low sodium chicken or vegetable stock
1 cup skim milk or evaporated skim milk
1/2 cup non-fat sour cream
1 apple, peeled, cored, and diced
1/2 tsp. cinnamon
1 pinch nutmeg
Preparation:
- Combine squash and sweet potatoes in a non-reactive, microwave-safe bowl.
- Add stock to within 1/2 inch of the top of the vegetables. Combine apple, cinnamon, and nutmeg in a second dish.
- Cover both dishes with plastic wrap, punctured with a few small holes to release steam.
- Microwave on high for 20 minutes or until vegetables and fruit are cooked through and soft.
- In food processor or blender, blend vegetables and fruit to a smooth puree, adding skim milk or evaporated milk to achieve the desired thickness.
- Finish by stirring in sour cream.
For a spicy variation: Replace the apple, cinnamon and nutmeg with 1/2 cup diced yellow onion, 2 tablespoons stock, 1/2 teaspoons curry powder, and a pinch of cardamon.