Butternut Squash Soup
From theceliacmaniac 14 years ago
- 45 minutes to make
- Serves 24
This recipe will require very little out of your wallet, yet will have a dramatic effect on your freezer - you'll have plenty for a family of 4 to enjoy dinner and still have enough left to fill up quite a few quart size mason jars that you can put in the freezer for another day.
Ingredients
- 5 cups cubed, peeled butternut squash (about 1-1/2 lbs) shopping list
- 2 cups (1/2 inch) cubed, peeled russet potatoes (about 12 oz) shopping list
- 2 cups sliced leeks (about 2 medium) shopping list
- 2 TBSP olive oil shopping list
- 1 tsp salt shopping list
- 1/2 tsp freshly ground black pepper shopping list
- 4-6 cups vegetable broth shopping list
- 1/2 cup non-dairy milk shopping list
How to make it
- Heat oil over medium-high heat.
- Add squash, potato, salt and pepper to pot.
- Saute 3 minutes.
- Add leek and saute 1 minute.
- Stir in broth (enough to cover the potatoes and squash) and bring to a boil.
- Reduce heat and simmer about 20 minutes or until potato is tender, stirring occasionally.
- Blend in batches in blender until smooth, or use hand immersion blender to puree.
- Stir in non-dairy milk.
- Pour into bowls and garnish with chopped green onions and toasted pumpkin seeds.
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