Butternut Squash Potato Soup Recipe

Ingredients

 1 butternut squash, seeded and cut in half
 3 small russet potatoes, chopped (about 400 grams)
 2 stalks celery, chopped
 1/2 onion, chopped
 2 cloves garlic, minced
 1 tsp cinnamon
 1 tsp chili powder
 Salt to taste

Directions

1

Preheat your oven to 400 degrees. Take the cut squash and place it, cut side down, in a dish filled with about one inch of water. Roast for one hour, until most of the water is evaporated and the skin is turning brown.

2

In the meantime, throw your celery and onions into a soup pot or Dutch oven over medium heat. You can use either olive oil or butter to saute them. Cook until the vegetables are soft, and then throw in the garlic and cook for another few minutes, just until you can smell the garlic.

3

While the vegetables are sauteing, boil your potatoes until they’re soft and falling apart.

4

When the squash is done, let it cool slightly before scooping out all the flesh and throwing it in with the celery and onions.

5

When the potatoes are done, dump them, along with the cooking water, into the pot.

6

Using an immersion blender, blend the soup to your desired thickness.

Ingredients

 1 butternut squash, seeded and cut in half
 3 small russet potatoes, chopped (about 400 grams)
 2 stalks celery, chopped
 1/2 onion, chopped
 2 cloves garlic, minced
 1 tsp cinnamon
 1 tsp chili powder
 Salt to taste

Directions

1

Preheat your oven to 400 degrees. Take the cut squash and place it, cut side down, in a dish filled with about one inch of water. Roast for one hour, until most of the water is evaporated and the skin is turning brown.

2

In the meantime, throw your celery and onions into a soup pot or Dutch oven over medium heat. You can use either olive oil or butter to saute them. Cook until the vegetables are soft, and then throw in the garlic and cook for another few minutes, just until you can smell the garlic.

3

While the vegetables are sauteing, boil your potatoes until they’re soft and falling apart.

4

When the squash is done, let it cool slightly before scooping out all the flesh and throwing it in with the celery and onions.

5

When the potatoes are done, dump them, along with the cooking water, into the pot.

6

Using an immersion blender, blend the soup to your desired thickness.

Butternut Squash Potato Soup Recipe

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