Butternut squash soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soup, Vegetarian
Serves: 4 - 5
Ingredients
  • 4 medium size garlic cloves minced
  • ½ tablespoon fresh ginger minced
  • 1½ tablespoons of olive oil
  • 1 medium size onion diced
  • 2¾ cups of butternut squash (approximately 14 oz.)
  • 3 cups yellow potatoes peeled and cubed (approximately 1 lb.)
  • ½ cup of half and half
  • Water and chicken broth
  • Salt and cayenne to taste
Instructions
  1. In a medium size pot add the oil and fry the onions until translucent.
  2. Add the garlic and ginger and cook for a couple of minutes.
  3. Add the butternut squash and potatoes.
  4. Add the water and chicken broth (in equal proportions), enough to cover the squash and potatoes.
  5. Bring to boil, reduce the heat and simmer until squash is soft.
  6. Add to blender and process until smooth.
  7. Return to the pot and add half and half. If the soup is too thick, add more water or chicken broth.
  8. Season with salt and cayenne. You can replace pepper for cayenne; I like the spiciness the cayenne gives to the soup.
  9. Serve with toasted croutons (optional).
Recipe by Belmondo Foods at https://www.belmondofoods.com/butternut-squash-soup/