Creamy Butternut Squash Soup |
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Prep Time: 30 Minutes Cook Time: 25 Minutes |
Ready In: 55 Minutes Servings: 8 |
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This is a creamy soup that uses no cream. I don't remember where I got this recipe but I've been making it for years. You will need a 3 or 4 quart pot. Ingredients:
1 celery rib |
1 carrot |
1 medium onion |
2 tablespoons olive oil |
1 lb butternut squash |
1/2 lb potato |
1 -2 teaspoon salt (to your taste) |
4 cups hot water |
Directions:
1. Cut up celery, carrot and onion.
2. Cut up the squash and potatoes into cubes, about 1 inch.
3. Cook celery, carrot and onion over low heat in the olive oil, about 10 minutes.
4. Add squash, potatoes and the 4 cups of water.
5. Simmer, covered until vegetables are tender, about 20 to 25 minutes.
6. Let soup cool a bit, then put into a food processor or blender and puree.
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