Butternut Squash-Sweet Potato Ginger Bisque

Ingredients and Weight:

• 1 medium butternut squash, peeled and cubed (about 3 pounds)
• 1 pound sweet potatoes, peeled and cubed
• 1 onion, finely chopped (about 1 cup)
• 2 cloves garlic, minced
• 1 tablespoon grated fresh ginger
• 4 cups chicken or vegetable broth
• 1 cup coconut milk
• 1/2 cup heavy cream
• Salt and black pepper to taste

Preparation Time:

20 minutes

Cooking Time:

30 minutes

Difficulty Level:

2 (easy)

Preparation Method Steps:

1. In a large pot, heat a drizzle of olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
2. Add the garlic, ginger, butternut squash, and sweet potatoes to the pot and sauté for 2-3 minutes, stirring occasionally.
3. Pour in the chicken broth and bring to a boil. Reduce heat to low and simmer for 20-25 minutes, or until the squash and potatoes are tender.
4. Use an immersion blender or regular blender to puree the soup until smooth. If using a regular blender, work in batches and be careful not to overfill the blender.
5. Whisk in the coconut milk, heavy cream, salt, and pepper to taste. Adjust seasonings as needed.

Nutritional Information:

(per 1 cup serving)

• Calories: 250
• Fat: 10g
• Saturated fat: 6g
• Cholesterol: 30mg
• Sodium: 400mg
• Carbohydrates: 35g
• Fiber: 4g
• Sugar: 15g
• Protein: 4g

Dish Characteristics:

• Creamy and flavorful
• Rich and comforting
• Nutty and sweet
• Slightly spicy from the ginger
• Perfect for a cold fall or winter day

User Comments:

• "This soup is absolutely delicious! I love the combination of butternut squash, sweet potatoes, and ginger."
• "It's so smooth and creamy, and the flavors are perfect."
• "I'm always looking for new sweet potato soup recipes, and this one is definitely a keeper."
• "I added a dollop of sour cream and some crispy bacon crumbles, and it was divine."
• "This soup is so comforting and satisfying. It's my go-to dish when I'm feeling under the weather."

Special Precautions and Tips:

• Be sure to peel and cube the butternut squash and sweet potatoes before cooking.
• If you don't have an immersion blender, you can use a regular blender, but be sure to work in batches.
• Adjust the thickness of the soup to your desired consistency by adding more chicken broth or milk.
• If you don't have coconut milk, you can substitute with another dairy-free milk, such as almond milk or soy milk.
• For a sweeter soup, add an extra pinch of sugar to taste.