tag:blogger.com,1999:blog-5015795886208691084.post1649794258942397712..comments2023-07-17T09:55:04.909-04:00Comments on Eva Marie Everson's Southern Voice: Monday Musings On All Things SouthernEva Marie Eversonhttp://www.blogger.com/profile/15159409003924304308noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-5015795886208691084.post-36114283317555061292011-11-21T15:17:32.713-05:002011-11-21T15:17:32.713-05:00Oh, Eva Marie, that sweet potato casserole sounds ...Oh, Eva Marie, that sweet potato casserole sounds wonderful! And I would eat it for dessert! The only way I deal with sweet potatoes is baked with butter, cinnamon & brown sugar on top. Yum! And I'd LOVE to win the Potluck Club Cookbook! :)Kathleen Brunerhttp://www.rogerbruner.comnoreply@blogger.comtag:blogger.com,1999:blog-5015795886208691084.post-32619568071949399482011-11-21T10:09:14.491-05:002011-11-21T10:09:14.491-05:00Here is a keeper (From the NYtimes)
Sweet Potato ...Here is a keeper (From the NYtimes) <br />Sweet Potato and Butternut Squash Soup <br />By MARTHA ROSE SHULMAN<br />This silky fall/winter puree tastes rich, though there is no cream or butter in it. <br /><br />1 tablespoon canola oil<br />1 small onion, chopped<br />1 tablespoon minced fresh ginger<br />1 pound butternut squash, peeled and diced<br />1 pound sweet potatoes, peeled and diced<br />1 medium-size Yukon gold or russet potato, peeled and diced<br />6 cups water, chicken stock, or vegetable stock<br />Salt to taste <br /><br />1. Heat the oil in a heavy soup pot or Dutch oven over medium heat. Add the onion and cook, stirring, until tender, about 5 minutes. Add the ginger and stir together until fragrant, about 1 minute. Add the squash, sweet potatoes, regular potato, and water or stock, and bring to a simmer. Add salt to taste, reduce the heat, cover and simmer 45 minutes, or until all of the ingredients are thoroughly tender.<br /><br />2. Using an immersion blender, puree the soup (or you can put it through the fine blade of a food mill or use a regular blender, working in batches and placing a kitchen towel over the top to avoid splashing). Return to the pot and stir with a whisk to even out the texture. Heat through, adjust salt and add pepper to taste. <br /><br />Yield: Serves 6<br /><br />Advance preparation: You can make this a day ahead and refrigerate. Reheat gently. The soup freezes well. Once thawed, whisk well to smooth out the texture, and reheat.<br /><br />Nutritional Information per Serving: Calories: 189; Calories from Fat: 29; Total Fat 3.2g; Cholesterol: 0mg; Sodium,776mg; Total Carbohydrates,38.6g; Dietary Fiber, 5.7g; Sugars, 3.6g; Protein: 3.5g; Vitamin A 163%; Vitamin C 61%; Calcium 7%; Iron 8% (Approximate nutritional information provided by calorie-count.com)<br /><br />jennaAT jennavictoriaDOT comJenna Vihttps://www.blogger.com/profile/16135535577744680913noreply@blogger.com