バターナッツとサツマイモのスープ 
Butternut Squash and Sweet Potato Soup
I wanted to enjoy a soup that feels like fall...
The story behind this recipe
I felt that just butternut squash was missing something, so I added yams similar to Japanese sweet potatoes, and it was a great success!
Open in Cookpad AppCooking Instructions
- 1
Peel and roughly chop the butternut squash and yams.
- 2
Place the butternut squash and yams in a pot. Add enough water to just cover the vegetables.
- 3
Add the chicken bouillon to the pot, bring to a boil over high heat, then reduce to low heat and simmer until the vegetables are tender. (The photo shows the chicken bouillon used)
- 4
Once a toothpick can easily pass through the vegetables, turn off the heat and transfer the vegetables to a blender. (Do not discard the cooking liquid, and leave the pot as is)
- 5
Add the cold almond milk to the blender and blend until smooth.
- 6
Return the blended mixture to the pot, add the butter, and simmer over low heat for about 5-10 minutes. Season with salt and pepper to taste, and it's ready to serve!
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