Butternut Squash Soup
1 small onion
2 small or 1 large butternut squash
2 large baking potatoes
1t paprika
6C chicken or vegetable stock (enough to cover)
salt and pepper
1T olive oil
1/2C cream if desired (optional)
a few fresh chives
1. Prep the vegetables - dice onion, peel, seed and evenly chop squash and peel and largely dice potatoes.
2. Saute onion in oil until translucent.
3. Add potatoes, squash, paprika and chicken stock. Bring to a gentle boil, cover and simmer on low for 35 minutes.
4. In batches transfer to a blender or food processor and puree. leave some chunks for texture.
5. Season with salt and pepper and reheat. Stir in cream if desired.
6. Stir in chopped chives reserving some for garnish.
7. Serve garnished with chives.
serves 2-4
2 small or 1 large butternut squash
2 large baking potatoes
1t paprika
6C chicken or vegetable stock (enough to cover)
salt and pepper
1T olive oil
1/2C cream if desired (optional)
a few fresh chives
1. Prep the vegetables - dice onion, peel, seed and evenly chop squash and peel and largely dice potatoes.
2. Saute onion in oil until translucent.
3. Add potatoes, squash, paprika and chicken stock. Bring to a gentle boil, cover and simmer on low for 35 minutes.
4. In batches transfer to a blender or food processor and puree. leave some chunks for texture.
5. Season with salt and pepper and reheat. Stir in cream if desired.
6. Stir in chopped chives reserving some for garnish.
7. Serve garnished with chives.
serves 2-4
