Butternut Squash and Sweet Potato Soup
A delightfully rich-tasting soup. My husband likes this soup so much he refers to all butternut squashes as soup now. I recommend this with the silken tofu instead of milk - it adds protein to a fiber-rich soup, and no one will know it's there if you don't tell them! Serve warm with a sprinkling of grated Parmesan or Romano and some crusty toasted bread on the side.
Recipe Summary test
Because butternut squashes come in varying sizes, my general rule is that the sweet potatoes should be about 3/4 of the amount of butternut squash. The amount of broth can be varied with the cook's judgment so that it just covers the vegetables. Too much broth and the soup will lose its ideal thickness.