Squash and Yam Soup

Servings: 4


  • 2 lbs. butternut squash, peeled, seeded and cut into 1 inch pieces
  • 3/4 lb. yams, peeled and cut into 1 inch pieces
  • 1 Tbs. unsalted butter
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1 Tbs. fresh ginger, peeled and minced
  • 1/2 tsp. cinnamon
  • 1/4 tsp. ground ginger
  • 1/8 tsp. red pepper flakes
  • 4 cups vegetable stock
  • 2 Tbs. pure maple syrup
  • 2 Tbs. orange marmalade


Place squash and yams in a steamer basket over boiling water. Cover saucepan and steam 20 minutes or until tender. Remove steamer basket and set aside. Melt butter in a heavy nonstick skillet over medium high heat. Sauté onions 7-8 minutes or until golden brown. Stir in garlic and fresh ginger and sauté 1 minute. Stir in cinnamon, ground ginger and chili pepper flakes. Add half the stock to skillet, stirring with a wooden spoon to deglaze. Working in batches, purée onion mixture, squash, yams and maple syrup in a blender or food processor until smooth. Transfer purée to a saucepan. Add remaining stock, salt and pepper to taste. Cook until heated throughout. Serve with a dollop of orange marmalade.

Values per serving:
Calories: 310, Total Fat: 4 g
Fiber: 12 g