Butternut Squash Creamy Soup
Prep Time: 30 min
Cooking Time: 20 min
Yields: 4 servings
Ingredients
- 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
Directions
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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.
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Remove the bay leaf and blend until creamy. Add more broth if the soup is too thick. You can also use a hand blender.
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Add ground black pepper and olive oil to each individual bowl. Garnish with chopped parsley.
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You can also add a spoon of yogurt to each bowl when serving.
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Optional add ons: croutons or salty granola.
Enjoy!
Credit: Wanda Malhotra