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Smucker Company, The J.M.
Butternut Squash-Sweet Potato Soup
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Ingredients: | |
| 1 | Butternut squash, fresh, peeled, chopped |
| 2 | Sweet potatoes, fresh, peeled, diced |
| 1 | Yellow onion, large chop |
| 6 | Garlic cloves, fresh, peeled |
| 1/3 cup | Crsico® Pure Canola Oil |
| 3/4 oz. | Thyme leaves, dry |
| 1/2 tsp. | Black pepper, coarse-ground |
| 1/2 tsp. | Nutmeg |
| 1 qt. | Chicken broth |
| 1 tbsp. | Kosher salt |
| 1 tbsp. | Molasses |
| 1 1/2 cups | PET® Evaporated Milk |
| Sweet Cream | |
| 1 cup | Sour cream |
| 1/4 cup | Eagle Brand® Sweetened Condensed Milk |
| As needed, nutmeg, ground | |
Instructions:
- Preheat conventional oven to 375°F.
- Combine squash, sweet potato, onion, garlic, oil and seasoning; toss to blend. Transfer to sheet pan. Roast uncovered for 60 to 75 minutes or until tender, stirring several times.
- Working in several small batches, puree vegetable mixture with 1 cup broth each until smooth.
- Combine puree, remaining broth, salt and molasses in soup pot. Add PET® Evaporated Milk and whisk to blend. Simmer over low heat until fully heated. Keep warm.
- Combine sour cream and Eagle Brand® Sweetened Condensed Milk; whisk to blend.
- To assemble single serving: Ladle 8 ounces soup in bowl, top with dollop of sweet cream and sprinkle with nutmeg.