Sweet Potato/Butternut Squash Pineapple Soup

These are the main ingredients


  • 1 - Yam, peeled and cubed
  • 1 - Roasted Butternut squash ( cut in half, remove seeds, spray with EVOO, salt & pepper and roast for 40 minutes @ 375 degrees)
  • 1 - Can of Coconut milk
  • 2 - Key Limes, juiced
  • 1 - Medium yellow onion, peeled and diced
  • 1 1/2 cups fresh pineapple
  • 1 Tablespoon of pineapple vinegar
  • 2 tablespoons of white miso
  • 4 cups vegetable or chicken broth
  • 1 teaspoon ground tumeric
  • 2 teaspoons fresh ginger, peeled and minced

Peel the pineapple, remove the eyes, and cut into chunks

Sautee the onions and ginger until fragrant and translucent

Add the yams, roasted butternut squash, broth, and pineapple

Add the coconut milk and lime juice

Add the miso shiro to taste and stir to dissolve

Cook over low heat until the yams are soft and tender

Blend until smooth with your immersion blender.

Garnish with Togarashi and serve hot with rice crackers or mochi crackers as a crunchy compliment

Options: You can add 1 cup of orange juice and red or green curry paste to make a thai curry soup or simmer sauce for chicken or pork.

Enjoy! www.AsianFuzen.com

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