Smoky Butternut Squash and Sweet Yam Soup

Submitted by A B Chan
Submitted by A B Chan
This is the perfect recipe for Fall and Winter. For sure it'll warm your tummy.




3 tablespoons extra-virgin olive oil 3 garlic cloves, minced 1 small leek, use white and pale-green parts only, thinly sliced and rinsed well 1 Granny Smith (green) apple, cored, peeled, and cut into 1-inch chunks 1 teaspoon finely grated fresh ginger 2 pounds Butternut squash, peeled, seeded and cut into 1-inch cubes 1 pound red yam, peeled and cut into 1-inch cubes 6 cups chicken/vegetable stock 1 medium chipotle chili (canned in adobo sauce) Kosher salt and freshly ground pepper ¼ cup crème fraîche ¼ cup pine nuts, toasted

Nutritional information

No nutrition information available


In a large pot, heat oil over medium heat. Saute garlic and leek until soft and translucent, about 4 minutes. Add apple, ginger and cook for 3 minutes. Add butternut squash, yam and stock; simmer until squash and yam are tender, about 15 minutes. Add chipotle or paprika. Working in batches, transfer mixture to a blender, and puree until smooth; transfer pureed soup to a large bowl or another pot. For safety, remove cap from the blender lid and cover with a dish towel to prevent spattering. Season with salt and pepper to taste. Dollop a teaspoon of crème fraîche and a teaspoon of toasted pine nuts right before serving.