This simple creation was enjoyed by both my friend Shannon and I for dinner earlier this evening. There is something extra inviting about spending a brisk fall evening catching up with a friend over a bowl of hot soup.
Sweet Potato and Butternut Squash Bisque
1 Medium Butternut Squash
2 Medium Sweet Potatoes
32 Ounces Chicken Broth
4-6 Cloves of Garlic
1 Tablespoon Tarragon
1 teaspoon Ground Ginger
Salt and pepper.
12 Ounces Fat Free Evaporated Milk
Directions:
Peel, seed and chop the Butternut Squash into 1 inch cubes.
Peel and chop the Sweet Potato into 1 inch cubes.
Place Butternut Squash, Sweet Potato, Chicken Broth, Garlic, Tarragon, Ginger, salt and pepper into the crock pot.
Cook on low for 6-8 hours or high for 4 hours.
At the end of cooking, use an immersion blender to puree the soup.
Add the Evaporated Milk.
2 Medium Sweet Potatoes
32 Ounces Chicken Broth
4-6 Cloves of Garlic
1 Tablespoon Tarragon
1 teaspoon Ground Ginger
Salt and pepper.
12 Ounces Fat Free Evaporated Milk
Directions:
Peel, seed and chop the Butternut Squash into 1 inch cubes.
Peel and chop the Sweet Potato into 1 inch cubes.
Place Butternut Squash, Sweet Potato, Chicken Broth, Garlic, Tarragon, Ginger, salt and pepper into the crock pot.
Cook on low for 6-8 hours or high for 4 hours.
At the end of cooking, use an immersion blender to puree the soup.
Add the Evaporated Milk.
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