Root Veggie Puree

Name: Root Veggie Puree
Ingredients: 1 tablespoon canola oil; 1 small onion, chopped; 1 pound butternut squash, peeled and diced; 1 pound sweet potatoes, peeled and diced; 1 medium-size Yukon gold or russet potato, peeled and diced; 6 cups chicken stock, or vegetable stock; Salt to taste

7 ingredients

3 steps

Ingredients

1 tablespoon canola oil
1 small onion, chopped
1 pound butternut squash, peeled and diced
1 pound sweet potatoes, peeled and diced
1 medium-size Yukon gold or russet potato, peeled and diced
6 cups chicken stock, or vegetable stock
Salt to taste

Directions

1

1. Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.
2

2. Using an immersion blender, puree the soup or use a regular blender, working in batches. Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.
3

Yield: Serves 6