Butternut Squash Creamy Soup
Prep Time: 30 min
Cooking Time: 20 min
Yields: 4 servings
- 1onion, chopped
- 1cup chopped leek
- 1/4 cup olive oil or avocado oil
- 2 cloves garlic, minced
- 1 butternut squash peeled and chopped
- 5 medium potatoes peeled and chopped
- 1 teaspoon dried oregano
- 1 bay leaf
- 4 cups vegetable broth
- salt to taste
- ground black pepper to taste
In a large soup pot, heat oil over medium heat. Add onions, leak, garlic and stir fry until onion is tender, then potatoes and stir fry for 2 min. Stir in butternut squash, vegetable broth, bay leaf, oregano and salt. Bring to a boil. Reduce heat and simmer for 20 minutes or until vegetables are cooked.
Remove the bay leaf and blend until creamy. Add more broth if the soup is too thick. You can also use a hand blender.
Add ground black pepper and olive oil to each individual bowl. Garnish with chopped parsley.
You can also add a spoon of yogurt to each bowl when serving.
Optional add ons: croutons or salty granola.
Credit: Wanda Malhotra