"Serve this as a first course, or for something a little different welcome your guests as they come in from the cold with a small cup of this wonderful winter soup." — Carnation Canada
Watch video tips and tricks
CRISCO® Canola or Vegetable Oil
chopped fresh ginger
red pepper flakes
butternut squash, peeled and cut into 1/2-inch pieces
sweet potato, peeled and cut into 1/2-inch pieces
carrot, peeled and cut into 1/2-inch pieces
chicken stock, vegetable stock or water
1 (12 fluid ounce) can
Regular, 2% or Fat Free Carnation® Evaporated Milk
Salt and Pepper to taste
I found that roasting the veggies at 400 F in the oven for an hour brought to the soup a lot more flavour than it would have otherwise had. Also, roasting saves the onerous task of peeling and cutting up the squash and the sweet potatoes. Once you roast them, you can just peel them away from their skins. Since I don't have an immersion blender and didn't want the mess of pouring the soup into the blender to smooth once it had cooked in the pot, I put my veggies--whole baby carrots, roasted garlic, onions, the squash and sweet potato, thyme and rosemary--right into the food processor when they came out of the oven, then added the pureed works back to the pot and stirred in the evaporated milk. I would recommend simmering for at least 30 min to allow the flavours to blend.
I liked the sweet potato and squash combo, and the carrot added a nice flavor. However, after a blended the soup it thickened and became more of a side dish then a soup, which was disappointing. Maybe adding more liquid would help? While it was interesting, I'm thinking I'll stick to plain butternut squash soup. The potato just made it too thick to be good soup.
I cant give this recipe a true rating because I made a few changes of my own. I roasted sweet potato (not yam), carrot, acorn squash, onion and garlic in the oven for about an hour. I added this to a pot and heated over low heat with chicken stock for about 20 minutes. I dont have one of those hand blenders (I really should invest in one of those) so I transfered soup into my blender and gave it a 15 second puree, poured it back into the pot and seasoned with grated ginger, red pepper flakes, pepper, dried dill weed and curry powder then let it simmer for another 20 minutes. Poured in some half and half until I got the creamy consistency I desired. Heated for another minute or two. I will definitely be making this again. YUM!
This was an AMAZING soup! Lovely and thick and so full of flavour! I found it a bit spicy for my taste, so next time I will omit the red pepper flakes. I also added 1 can of Pumpkin pie filling, 1 tsp of cinnamon, and 1/2 tsp of Nutmeg. I also vouched for the Fat Free evaporated milk - delicious!
This soup is delicious and so easy to make despite the chopping. I too omitted the milk (lactose intolerance) and it is awesome. The thick consistency warms you right down to your toes, perfect for a cold fall day, thanks for sharing this amazing recipe.
Good soup. I left out the Evaporated Milk.
I did everything exactly like the recipe and usually I'm not a very good cook but I was able to pull this one off!
Definitely adding this to my cook book!
Very good, I found adding thyme provided a nice balance of flavours.
* Percent Daily Values are based on a 2,000 calorie diet.
Squash and Sweet Potato Soup
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
** Calories: 178
** Calories from Fat: 47