My recipe is very simple.
Peel, seed and cut the squash into chunks.
Peel and chop the potatoe.
Peel and chop the onion.
Add olive oil to the pot. Saute the squash, potatoe and onion for about 5 minutes over medium high heat. Add salt and pepper and ground cumin and saute for another 1-2 minutes.
Add chicken broth to cover. Reduce heat to a simmer and cook until vegetables are tender.
Use an immersion blender to puree until smooth. Adjust seasoning and if soup is too thick just add more stock.
Some sour cream or creme fraiche as a garnish is nice too.
3 comments:
Thanks, I'll be making this tomorrow. DD brought home some green chard from neighbor...Hmm, have you ever used this? I haven't.
OMG, this sounds fabulous! I'm trying this recipe tomorrow, Janine ... thank you!
Hope all is well with you, Sweetie! Sending hugs!!
Yum! I just made a curried pumpkin peanut soup yesterday, but nothing beats a nice butternut squash soup when the weather cools down!
Hope all's well at your end. Things are good here. Just having some time management issues right now. I'm hoping to be back to blogging properly in a week or so!
Have a great weekend!
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