Butternut & Sweet Potato Bisque

Fresh ginger and ground coriander spark this naturally sweet soup, fragrant with the flavors of sweet potato and squash. 

Butternut & Sweet Potato Bisque


Quantity Ingredients
1 1/2 tsp olive oil
1 cup chopped onion
4 cups peeled and cubed butternut squash
1 medium sweet potato (8 oz), peeled and cubed
1 cup corn kernels, fresh or frozen
2 tbsp minced fresh ginger
1 1/2 tsp light brown sugar
1 tsp ground coriander
1/2 tsp salt
1/4 tsp pepper
3 cups water


1. In a large saucepan, heat oil over medium-high heat. Add onion and cook, stirring, until it begins to brown, about 3 to 5 minutes. 2. Add squash, sweet potato, corn, ginger, brown sugar, coriander, salt, pepper, and 3 cups water; bring to a boil. Reduce heat to low, cover, and simmer until squash is tender, about 15 to 20 minutes. 3. With slotted spoon, transfer solids to food processor or blender and process to a smooth pur�e. Return pur�e to saucepan and stir to blend with liquid remaining in pan. Serve hot. 

Source: www.wholehealthmd.com