Best Ever Pumpkin Or Butternut Squash Soup

1. 1

   Saute the sliced onion and crushed garlic in a little olive oil.

2. 2

   Add the pumpkin or butternut squash and peeled potatoes to the pot and immediately add enough water to cover everything.

3. 3

   Add the oregano and cover the pot with a lid that allows steam to escape.

4. 4

   Boil until the pumpkin/butternut squash and potatoes are soft.

5. 5

   Either mash the vegetables for a chunky soup or blend for a smooth soup.

6. 6

   At this point, the soup can be refrigerated for a few days or frozen for a few months or served immediately.

7. 7

   When ready to serve, warm up the soup and mix in the cream saving a little to swirl on each plate. The cream is a delicious extra, but for a lighter, healthier soup I leave out the cream.

* Per serving · 4 servings · Values may vary.

No additional tips available.