Potato and Squash Soup
Soups are a great way to utilize vegetables that are about to pass their shelf life. They can be prepared any time and placed in freezer containers for use at a later date. Soups make great lunches or as starters/appetizers at your next dinner party.
The following recipe freezes well; just thaw, whisk until smooth, reheat and serve with a salad for a simple lunch or dinner. This soup is creamy and delicious without the addition of any milk or butter. The FruitFast Liquid Fruit Supplements gives it a sweet, fruity kick. I used Mixed Berry Liquid, but feel free to experiment with FruitFast Wonderful Pomegranate or FruitFast Cherryflex Liquid Fruit Supplements.
Ingredients:
1-2 Tbsp olive oil
1 medium onion
1 Tbsp minced fresh ginger or 1/2 tsp ground ginger
1 medium butternut squash, peeled and cut into 1-inch cubes
1 large or 2 medium sweet potatoes, peeled and cut into cubes
1 large or 2 medium russet potatoes, peeled and cut into cubes
6 cups chicken broth
salt and white pepper to taste
10 tsp FruitFast Mixed Berry Liquid Fruit Supplements
10 Tbsp chopped walnuts
Directions:
Heat the olive oil in a stock pot over medium heat. Add the onion and cook, stirring constantly until tender; about 5 minutes. Add the ginger and continue stirring for another minute. Add the squash, potatoes and chicken broth. Bring soup to a boil then reduce heat to low; cover and simmer 45 minutes, or until the squash and potatoes are tender.
Using an immersion blender CAREFULLY puree the soup. Or use a food processor and working in batches (handling very carefully) process until smooth. Return to the stock pot and stir with a whisk to even out the texture. Salt and add pepper to taste.
Ladle soup into bowls and drizzle each bowl with 1 tsp of the FruitFast Liquid Fruit Supplements. Top each bowl of soup with 1 Tbsp chopped walnuts; serve hot.
Yield: 10 (1 cup) servings
