I stocked up on butternut squash at our final CSA sale. I didn’t get as much as I would have liked though because I’m kind of nervous about long term vegetable storage. I’m not storing at the ideal temperature right now, although I do have it in dark storage.
The garage is supposed to be excellent for storage, but I can’t really keep my vegetables there because we have a cat door, and other animals can get in if they try. The last thing I need is wildlife in my garage getting into my veggies. Now, if we had room to put an old dresser out there that might work, but our garage is pretty cramped as it is, and what little space we do have is taken up by fire wood.
So the next best space is our mudroom near the electronic dog door. The dogs go in and out all day, letting cold air into that room. It’s one of the colder rooms in the house. So, that’s where it’s all being stored right now in a dark bin.
Butternut squash soup is one of my favorites this time of year, and quite honestly, I usually wing it, because it’s pretty hard to mess up. Butternut squash, a couple Granny Smith apples, some chicken or vegetable broth, and a little seasoning, and you’re good to go.
The other night we tried something a little different though. We had homemade chicken broth that we’d made the night before, but we didn’t have any Granny Smith apples. We did have sweet potatoes and apple cider. We threw together this simple butternut squash and sweet potato soup with what we had in the house, and it came out so good, we’ll definitely be making it again.
Butternut Squash and Sweet Potato Soup
Ingredients
- 6 cups broth (we usually make our own chicken broth, but you can also use vegetable broth)
- 1/2 cup onion, chopped (1 small onion)
- 3 tablespoons of butter, for sautéing
- 2 1/2 cups of butternut squash, peeled and cubed (1 medium butternut squash)
- 2/3 cup sweet potato, peeled and cubed (1 medium sweet potato)
- 1 1/2 cups apple cider
- Salt and pepper
Instructions
- Melt butter in stock pot.
- Add onion, and sauté until soft.
- Add broth, butternut squash, sweet potato, and apple cider to pot, and bring to a boil.
- Lower to heat to a simmer, and cook until squash and sweet potato are soft.
- Puree with blender.
- Season with salt and pepper.
Notes
This recipe can easily be adapted to be vegetarian by using vegetable broth, or vegan by using an olive oil or another light oil as an alternative to butter.
Jenn
Tuesday 4th of December 2018
Hi - stumbled across this looking for a soup recipe using butternut squash and sweet potato. Your recipe looks yummy, but those bowls! I love the turquoise and orange! Might I ask where you got them? Many thanks!
Michelle Nahom
Saturday 8th of December 2018
HomeGoods! Love that place!
Amy at Ms. Toody Goo Shoes
Wednesday 14th of January 2015
I'm finally catching up on some blog reading - this combines two of my favorite things in one soup -three, if I count the apple cider! Pinning!
Michelle Nahom
Wednesday 14th of January 2015
Thanks Amy! I hope you enjoy it!
Debi
Tuesday 6th of January 2015
This soup looks awesome! I love butternut squash soup, but rarely make it. I need to try your recipe. Thanks for the idea! Pinning for later. :)
Winnie
Saturday 13th of December 2014
I'm a soup freak (can eat a cup every day, including in the summer) You've got me here with the apple-cider. I have to try this Pinning
Michelle Nahom
Saturday 13th of December 2014
I love soup too!! I have another recipe ready to go on the blog soon too. Thanks so much for the pin, Winnie!
Tammy
Tuesday 9th of December 2014
Mmm what a beautiful soup! This is just food for the soul. I could go for a bowl of this right now!
Stopping by from Treasure Box Tuesday, Tammy<3
Michelle Nahom
Tuesday 9th of December 2014
Thanks for stopping by, Tammy! That soup is a new family favorite...it is so good! Hope you enjoy it too!