Saturday, December 09, 2006

Sweet Potato, Squash, & Apple Soup

I found this delicious, simple soup in How it All Vegan. I've made this twice in one week. You MUST try it. The sandwich next to the soup is my latest obsession. Hummus and avocado sandwich. Oh. My. Goodness. I love them. I've been eating them daily. Matt loves it when I breathe garlic hummus breath on him. He says he can smell it from every pore in my being.'s not gonna stop me. Yum yum. I digress. Here is the recipe:

Sweet Potato, Squash, & Apple Soup
1 medium onion
1 T olive oil
2 cups veggie stock
2 cups butternut squash, peeled and diced
2 cups sweet potatoes or yams, peeled and diced
2-3 medium apples, cored and diced
1/2 tsp salt
1/2 tsp pepper
1/2 tsp nutmeg
1/4 tsp cayenne pepper (optional)

In a large soup pot, saute the onions in oil on medium high heat until translucent. Add the stock, squash, potatoes, apples, and salt, pepper, nutmeg, and cayenne and bring it to a boil. Turn down the heat and simmer for 30 minutes. Take 2 ladles' worth of veggies and 1 ladle of stock and blend in the blender or food processor until smooth. Return to soup pot and stir together before serving. Makes 4-6 servings.

This soup makes great leftovers too...all the goodness soaks together.


Anonymous Anonymous said...

Sounds great! I'm going to make it this week!

6:49 AM, December 10, 2006  
Blogger km said...

I think I'll make it in my new house...just a few days left!

12:47 PM, December 10, 2006  
Anonymous Malva said...

Thanks for the recipe! I was looking at the butternut squash on the kitchen counter last night telling my husband we should make soup with it. Very timely!

6:37 AM, December 11, 2006  
Blogger Too Nice for Her Own Good said...

That soup looks amazing--as do the sandwiches--thanks so much for sharing! I think I'll be off to the market at lunch for some avacados!

9:36 AM, December 11, 2006  
Anonymous Anonymous said...

That looks like a good soup.

Sara, before you leave town I recommend stopping in an Asian food store (I like the one on E.9th and University, but there are others) to stock up on dried lemongrass, galanga (related to ginger) and kaffir lime leaves. These will keep for a long time and may be hard to find in Bozeman.

Then in Montana you can make this not-spicy-at-all Thai soup with butternut squash, sweet potatoes or any deep orange squash:

one or two cans coconut milk (depending on how rich you like your soup)
3 to 4 cups veggie stock (or a little less if you used two cans coconut milk)
10 pieces dried galanga
1 or 2 Tbsp dried lemongrass (depending on how strong a flavor you like)
10 dried kaffir lime leaves (frozen also works well, but this is not practical to take on the road!)
10 peppercorns if you like (I usually leave out)
3 to 4 cups peeled and diced butternut squash (or other winter squash or sweet potatoes)
one cake firm or extra-firm tofu, diced
1 can straw mushrooms, rinsed and drained (I leave this out because my husband doesn't like them)
a few scallions or one leek, sliced thin (ok to leave this out if you haven't got any)
1 Tbsp soy sauce or tamari
2 Tbsp lime juice (lemon juice can be substituted)
chopped fresh cilantro if you like (I leave this out)

Combine coconut milk and stock in a soup pot and bring to boil. Stir in lemongrass, galanga, lime leaves, and peppercorns, if using, and reduce to a simmer. (Note: if using fresh lemongrass, take three or four stalks, peel off outer layer, chop off tough tops and bottoms and chop into two-inch pieces before adding to the soup.)

Meanwhile, cut squash and add to soup with mushrooms, if using. Bring soup back to a boil, then simmer for 10 minutes. Add tofu and cook until squash is tender.

Use tongs to remove galanga, lime leaves and fresh lemongrass, if using. (If using dried lemongrass the pieces will be too small for you to remove them all--just warn eaters to fish them out of the soup.)

Add remaining ingredients, stir and serve hot. If you're using leeks instead of scallions, you might want to cook for a few more minutes before serving. If you like your soup salty, you may want to add a little extra salt or soy sauce.

You can also add other vegetables, fresh or frozen, to this soup. Just make sure they are cooked before you fish out the dried spices and add the final ingredients.


Laurie Belin

12:45 PM, December 12, 2006  
Anonymous Anonymous said...

We made this soup last night, and it was, of course, excellent. (Sara has yet to post a yucky recipe) I got a little carried away with the sweet potatoes and squash, so I had to add a lot more broth and some water and more spices to compensate. I threw in some quinoa at the end, which was good too-- but I probably used too much because the soup got VERY thick after a while! Oh well-- still tasty!

12:07 PM, December 13, 2006  
Anonymous Anonymous said...

Sara I tried your hummus and avacado sandwich and it's amazing! Thanks for giving me a new obsession!

12:52 PM, December 22, 2006  
Anonymous Anonymous said...

Looks good, have a merry christmas!

5:58 PM, December 25, 2006  
Blogger Urban Vegan said...

Looks wonderful--perfect winter comfort food.

9:14 AM, December 28, 2006  
Anonymous Rea said...

Yumm! I got a little carried away this weekend. First I made some sprouted wheat bread. Then I made my first ever homemade hummus. Then I wondered what to do with it, so I tried your sandwich idea. All I can do is echo... Oh. My. Goodness!
I think I'll be baking and hummus making a lot more.

6:20 AM, January 02, 2007  
Blogger willow said...

I made this today with my last butternut squash of the season, excellent, I'll definitely make it again next autumn.

12:24 PM, January 07, 2007  
Blogger The Frum Hippie said...

I can't say enough good things about this soup. It was absolutely delicious, and so simple. My guests were asking for more.. YUM!
Thanks Sara!

3:05 PM, January 07, 2007  
Anonymous Anonymous said...

I noticed in a previous post your chick peas for Indian dishes. Any great chick pea Indian recipes you could share?

11:26 AM, January 08, 2007  
Blogger The Frum Hippie said...

I forgot to say before - I didn't have nutmeg and used cinnamon - delish.

3:14 PM, January 11, 2007  
Blogger Shannon said...

Hi Sara,

In order to make the sandwich, do I just throw in 1 avacado with the hummus while I'm making it? Or do I spread the hummus on one side of the sandwich and the avacado on the other side?

12:03 PM, January 12, 2007  
Blogger Sara said...

I mix them up separately. I mash the avocado in a bowl with lemon juice and salt to taste. Then smear them on each side of the bread and enjoy.

12:13 PM, January 12, 2007  
Anonymous Anonymous said...

frum hippie, if you ever want to substitute for nutmeg, ground cardamom also works great. This is my secret for pumpkin pies or breads as well!


7:54 PM, January 18, 2007  
Anonymous TC said...

This looks so wonderful, I just had to save it. I am going to try to keep that hummus and avocado sandwich in mind too. I'll bet that will be yummy!

7:20 AM, January 24, 2007  
Blogger Lauren said...

mmmmm....DELISH! we aren't veggies or vegans, but nonetheless, this looked too yummy to pass up. we had the soup and sandwiches for dinner last night, and this recipe gets 2 thumbs way up from our little family :) i fact, i'm heating up leftovers for lunch as i type...

10:44 AM, January 31, 2007  
Blogger Michelle said...

Another person coming in from a link in the Mothering forums ... conceptually speaking this soup sort of reminds me of an apple/coconut indian split pea soup recipe I have. I'll have to dig it out.

3:53 AM, February 13, 2007  
Blogger L.L. Barkat said...

To Anonymous looking for Chickpeas:
I'll post an authentic (meaning my Indian mother-in-law taught me) Indian Chickpea recipe next Friday on For a pic to whet your appetite, go to my flickr account...

Sara, the sandwich looks awesome! I'm a hummus lover, and it's just so good for the kids nutritional needs!

11:54 AM, February 16, 2007  
Blogger L.L. Barkat said...

we tried the hummus and avocado... awesome!

6:02 AM, February 20, 2007  
Blogger KleoPatra said...

Hi Sara, how are you? This soup sounds (and looks) so good!

11:07 PM, February 20, 2007  
Blogger jessica said...

the sandwich looked so good, i made my own version: tomatoe, avocado and alfalfa sprouts! delicious! thanks for the recipies :)

1:01 PM, June 13, 2007  
Anonymous Anonymous said...

Looks yummy, but any idea of the carb count? I'm on Atkins.

7:31 AM, September 25, 2008  
Blogger Karina said...

Loved this soup. Didn't make it with squash or veg stock though! Thanks for the recipe :)

12:59 PM, November 24, 2008  
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