Due to Tropical Storm Ida taking up residence over Richmond, the temperature has dropped significantly and left me craving warm soup. This recipe is also a good way to use some of the butternut squash that is everywhere currently. Unfortunately, it’s not a very pretty recipe so the picture doesn’t look very good, but try it anyway!
Butternut-Potato Soup
Ingredients:
5 yukon gold potatoes
1 butternut squash
1 tbsp olive oil
2 cloves garlic, minced
1 medium onion, diced
½ cup vegetable broth
1 tsp sage
1 tsp black pepper
1 cup plain lite soymilk
Apparatus:
Knife
Plate
Microwave
Pot
Wooden spoon
Masher
Process:
1)Scrub potatoes and remove eyes. Scar potatoes with knife, place on plate and put in microwave for 10 minutes until soft.
2)Carefully remove skin from squash and dice into small cubes.
3)Place oil, onion, garlic, and spices into pot and sauté until onions are translucent.
4)Add squash and sauté for approximately 2 more minutes.
5)In the meantime, remove potatoes from microwave and dice coarsely. (CAREFUL! They will still be hot!)
6)Add potatoes, vegetable broth, and soy milk to pot. Stir, then cover with plate and let simmer on medium heat for 20 minutes.
7)Using potato masher, mash. (If the soup is watery for your liking, add a bit of flour. If you want the soup even creamier, add more soymilk.)
8)Serve into bowls. Enjoy!
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