Butternut Squash Soup

1. 1

   Peel and cube the potatoes and squashes.

2. 2

   The cubes should be about an inch.

3. 3

   Boil together in a large pot until most of the cubes are tender.

4. 4

   Strain contents of the pot.

5. 5

   After they are strained, puree the squashes and potatoes.

6. 6

   This can be done with a blender, or a hand blender.

7. 7

   When all if pureed, add the soup back to the pot, and put it over a low heat.

8. 8

   Add creme fraiche and nutmeg, and simmer very low for 5 minutes.

9. 9

   Enjoy!

* Per serving · 4 servings · Values may vary.

No additional tips available.