Butternut squash and potatoes soup


  • 1 Butternut squash peeled and cut into cubes.

  • 5 peeled potatoes cut into cubes.

  • 1 medium size onion chopped.

  • 4 garlic whole cloves

  • Olive oil

  • Salt and Pepper

Preperation methods:

  • In a big pot heat olive oil and sauté the onion for 2 minutes.

  • Add the other vegetables and sauté for 2 more minutes.

  • Add 6 cups of water and season with salt and pepper

  • Bring to a boil and reduce heat.

  • Cook until vegetables are soft and turn off.

  • With a stick blender blend soup.

  • Add s&p as needed.

  • Serve with a dash of olive oil


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