BUTTERNUT SQUASH & POTATO SOUP
A WARM BOWL OF SOUP DOES WONDERS IN THE MIDDLE OF WINTER
6-8 servings
Ingredients:
Oil
1 butternut squash
1 russet potato
3 sweet potatoes
1 yellow onion
1 tbsp fresh ginger
6 cups of chicken stock/broth
Salt
The Blistered Peppers Take:
So this bowl of soup may be the perfect thing to warm you up on a winter day, or it may be your meal for 3 days straight after getting all 4 wisdom teeth removed, who really knows… either way, it is DELICIOUS and so easy to make! All you need is a large pot and blender.
As with most soup recipes, some substitutions can be made with this recipe. If you don’t like ginger, remove it. If you don’t have a russet potato, add an extra sweet potato. The chicken stock can be substituted with water, although you may need to add some extra seasonings so the flavor still packs a punch.
BONUS: if you like your soup really creamy, use coconut milk!
Recipe:
Prepare the veggies: peel and chop the butternut squash, potatoes, and onion. Remember to remove the seeds from the squash.
Heat 1 tablespoon of oil in a large pot or dutch oven. Once heated, add the onion and saute until tender. Add the fresh ginger and cook for about 1 minute. Add the squash and potatoes. Add the chicken stock or substitute with water and coconut milk.
Bring to a boil, then season with 1 tablespoon salt, reduce heat and cover. Let the veggies cook for about 40 minutes or until tender. Remove from heat.
Working in batches, transfer the soup into a blender (or use an immersion blender in the pot), and blend until smooth.
Top with some pumpkin seeds, or add a little extra salt and pepper to taste, and viola!
