Creamy Butternut Sweet Potato Soup

Creamy Butternut Sweet Potato Soup Jane Day
Jane Day is co-author with Dr. John Day of "The Longevity Plan," documenting their journey to China's Longevity Village. "Preparing food for guests has always been a stressful thing - feeling inadequate and fearing that the dishes wouldn't turn out. Posting recipes has been an exercise in the ultimate confrontation of this fear. Gratefully, the joy in figuring out how to make favorite dishes with healthier ingredients now exceeds the fear and I take courage in the idea that maybe I can help someone else do the same."

Creamy Butternut Sweet Potato Soup

Creamy Butternut Sweet Potato Soup
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Course Soup
Servings 6 servings

Ingredients
  

  • 2 tbsp olive oil
  • 1 medium to large onion
  • 1 medium sweet potato peeled
  • 2 pounds butternut squash cubed 1" (Costco carries this already cut up)
  • 3 cups water
  • 2 cubes bouillon I used Edward & Sons Not Chick'n Bouillon from Whole Foods
  • 1.5 cups milk diary (I used 1%), soy or almond
  • 1/8 tsp cinnamon and a dash more, if desired
  • pepper if desired (I did not add any to this recipe)
  • salt to taste if desired (I did not add any to this recipe)

Instructions
 

  • Use organic ingredients where possible. Saute onion and potato until soft (about 8 minutes). Add 3 cups water, bouillon and butternut squash and cook until tender (about 15-20 min). Blend in industrial blender with milk and cinnamon until creamy smooth. (I blended in two batches in my Blendtec).

November 9th, 2015

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6 Comments

  2. Thank you so very much for the inspiration, encouragement and valuable instruction you so lovingly give! You make healthy fun!

    Reply

  3. Jane I just love your delicious recipes and all the tips on health I look forward to reading every time!
    Thank you both for doing such helpful work with such patience!
    Also the research aspect is perfect for me.

    Reply