Butternut Pumpkin and Potato Soup

1. 1

   Boil potatoes and pumpkin in a large pot until tender.

2. 2

   Take off heat and let cool a bit.

3. 3

   While cooling, saute the onion in oil or butter, whichever preferred, until soft.

4. 4

   Drain, but save the liquid!

5. 5

   Blend potatoes and pumpkin in a blender/food processor until smooth, adding the liquid if it gets too thick to blend.

6. 6

   Add milk while blending until it reaches the consistency desired, then add salt and pepper to taste.

7. 7

   Put back in pot, add onion and heat.

8. 8

   DO NOT LET BOIL!

9. 9

   Serve with hot buttered toast.

* Per serving · 4 servings · Values may vary.

No additional tips available.