Butternut Squash and Potato Soup
by Amelia
(FL)
Photo courtesy of milchpuder/Flickr
Here is my recipe for a delicious, creamy and hearty soup made from butternut squash and potatoes. It's fast and easy and perfect for chilly, fall weather and is a great vegetarian recipe to boot!
Ingredients:
- 1 butternut squash
- 4 small potatoes
- 2 cups milk
- 3 tablespoons butter, melted
- 1 tsp salt
- Olive oil
- Additional salt
Peel and cube squash. Coat in olive oil and sprinkle with salt to taste. Roast squash in a 425 degree oven until cooked through. Meanwhile, peel potatoes, cut into cubes and boil in water until soft.
When potatoes and squash are cooked, place in a food processor or blender. Add milk and melted butter. Puree until smooth.
Serve warm or chilled.
We love this with a big hunk of sourdough bread. The sourness of the bread goes well with the sweetness of the soup.
Amelia from http://my-home-remedies.com
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