Vegetarian

Maple Glazed Sweet Potatoes

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, chopped
  • 1 tablespoon minced fresh ginger
  • 1 pound butternut squash, peeled and diced
  • 1 pound sweet potatoes, peeled and diced
  • 6 cups water, chicken stock, or vegetable stock
  • Salt to taste

Directions

  • 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.
  • Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing).
  • Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste.

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