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Home Ham Hock And Bean With Vinegar

Butternut Squash Soup Recipe

Ingredients

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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The Cook

theceliacmaniac Bend, OR

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