Chef Bobby's sweet potato and butternut squash soup

Fall can be cold and damp and nutrition is key to staying healthy during this change of season.

Chef Bobby joined us in the FOX 2 Cooking SChool and shared with us a perfect seasonal recipe that is packed with nutritional value. The fall soup contains much-needed potassium and the anti inflammatory ingredient ginger root.

For more information on Chef Bobby and his food, visit www.lakelandbanquets.com.

CHEF BOBBY'S SPICY SWEET POTATO AND BUTTERNUT SQUASH SOUP

Ingredients

  •  
  • 3tablespoons olive oil
  • 1 medium white onion, chopped
  • 2 cups diced carrot small dice
  • 1 Small Leek White part only, Washed and sliced
  • 2 Tart Granny Smith apples peeled, cored and chopped
  • 1 Tablespoon Freshly Grated Ginger root.
  • Coarse salt and ground pepper to taste
  • 2 teaspoons ground cumin
  • 2 garlic cloves, minced
  • 3 medium sweet potatoes (1.5 pounds total), peeled and cut
  • 1.5 pounds of Butternut Squash peeled and diced
  • 1/2 to 1 chipotle chile in adobo, chopped
  • 9 cups low-sodium chicken broth  

 

  • Sour cream, 
  • White Truffle Oil,
  • Green Pumpkin seeds,
  • Smoked Cheddar Grated,
  • Toasted flour tortilla wedges, for serving Garnish (optional)

DIRECTIONS

  1. In a large heavy pot, heat 2 tablespoons oil over medium-high. Add onion, season with salt and pepper, and cook until beginning to brown around edges, about 7 minutes. Add cumin and garlic and cook, stirring, until fragrant, about 1 minute. Stir in sweet potatoes, Butter nut squash, chile, and broth. Bring to a boil; reduce to a rapid simmer, partially cover, and cook until squash and sweet potato can be mashed easily with a spoon, 20 to 25 minutes.
  2. Let soup cool slightly. Working in batches, transfer soup to a blender and puree until smooth (use caution when blending hot liquids). Invest in a stick blender.
  3. Return pureed soup to pot over low heat and season with salt and pepper. Top soup with sour cream, Truffle oil, Pepitas " Green Hull Pumpkin Seeds"  and serve with tortilla wedges, if desired.