Friday, December 24, 2010

Butternut Squash Soup

It is our first anniversary and we want to celebrate it with a couple of winter recipes. One of my friends who is an organic grower gifted us with some fantastic fresh butternut squashes. We made an wonderful winter soup that calms your soul and nurture your body. Hope you enjoy it.


6 cups of water
1 medium onion, chopped
2-3 butternut squashes puree*
2 medium size potatoes diced
2 tablespoons of extra virgin olive oil
Salt and freshly ground black pepper


To make the butteenut squash puree you just need to wash, cut them in half and remove the seeds. Put them in the oven for about 40 minutes (375 degree F). Remove the squash from the oven, let it cool for a while and then with the squash still warm remove the skin with a sharp knife.

In a large pan add the water, squash puree, potatoes, onions, salt and pepper, and olive oil. Let it all boil for 20-30 minutes in low-medium heat.

Puree the mixture with an immersion blender or any other blender (be careful for not burning yourself). Serve it hot!

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