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Soup is one of my favorite meals. There is no better way to pack a meal full of nutrients than a big bowl of soup. If you have to get sneaky about ingredients with your family soup is the best for hiding those ingredients that they turn their noses up at.
I have a love-hate relationship with sneaking ingredients into recipes. I love the fact that I can add some squash, something that my family is still learning to like, into a recipe and it adds flavor and tons of good for you stuff into our meal. On the other hand, I’m not a fan of the fact that my family thinks they don’t like squash but they eat it all the time in so many recipes.
I have found a fail-safe way to eventually let them know what they’re eating. First: Make the recipe, with the hidden ingredients, enough times to know that they like it- even wait for them to ask you to make it. Once you know it’s truly a family favorite then you can let them in on the secret.
Letting them in on the secret means they get to help make the recipe. This is how they discover all the ingredients that make one of their favorite recipes. When they get to the “squash” the conversation usually goes something like this; “There’s squash in this?” “Mom! What are you thinking?” At that point I remind them how much they like the recipe, they agree and we continue the preparation process.
This recipe has 3 ingredients that have been secret ingredients in our family.
Sweet Potatoes: have made it to the ingredients-that-can-be-in-plain-sight list now.
Mushrooms: still on the hidden ingredient list.
Butternut Squash: still on the hidden ingredient list.
PrintSavory Sweet Potato Stew
- Prep Time: 15
- Cook Time: 30
- Total Time: 45 minutes
- Yield: 6 1x
Ingredients
8 oz. mushrooms, sliced
2 Tbsp. coconut oil, ghee or butter
2 cups butternut squash, peeled and cubed
4 lbs. stew meat, optional
1 large yellow onion, chopped
2 stalks celery, diced
6 carrots, peeled and sliced
2 white (Hannah) sweet potatoes, peeled and diced
2 cloves garlic, crushed
1/2 tsp. paprika
1 tsp. salt
1 tsp. thyme
6 cups beef or vegetable broth
Instructions
In a skillet over medium heat melt 1 Tbsp. oil, add the mushrooms and saute they are soft and golden.
Add the butternut squash to the skillet and cook until the squash is soft about 5 minutes.
Place mushrooms and squash in the blender with 2 cups of the broth.
Set blended mixture aside.
Return the skillet to medium heat. Add remaining 1 Tbsp. oil.
Add the stew meat and brown for about 10 minutes.
Stir in the onions, celery, carrots, and sweet potatoes and saute until they are tender.
Add the garlic and paprika and saute for two minutes.
In a large stockpot over medium heat combine the mushroom-squash mixture, the remaining broth, salt, and thyme.
Stir in the veggie and meat mixture. Bring to a slow boil, reduce heat and simmer for 15-20 minutes until all flavors have combined and veggies are tender.
