Butternut Squash And Potato Soup

1. 1

   Melt the butter in a large saucepan on medium heat. Cook the onion and garlic, stirring, for about 5 mins until the onion is soft.

2. 2

   Stir the stock into the pan. Cover and bring to a boil on high heat. Carefully add the squash, sweet potato and potato to the pan. Cover and return to a boil. Reduce the heat to medium-low; simmer for about 15 mins or until the vegetables are soft when tested with a fork or skewer. Remove the soup from the heat. Remove cover. Let stand for 10 mins to cool slightly.

3. 3

   Blend the soup in the pan with a stick blender until smooth. (Or, ladle about one-third of the vegetables and liquid into a blender or food processor. Blend or process until the soup is smooth. Pour the soup into a large bowl. Repeat with the remaining soup mixture, then return the soup to the pan.)

4. 4

   Add half the cream to the soup and season to taste. Cook on medium heat, stirring, until heated through.

5. 5

   Using a ladle, divide the soup among 6 serving bowls. Spoon 1 tbsp of the remaining cream on top of each bowl. Sprinkle with the chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.