Butternut Squash Soup
A fall favorite, butternut squash shines brightest when used as a base for a rich, warming soup. Thanks to the squash's natural sweetness, you don't need to add many ingredients to elicit a truly unique dish. Whether it’s a hearty stew or creamy bisque, everyone will find a family-favorite on this list.
- squash - 300 g
- potatoes - 2 medium grains
- leeks - 2, only the white part
- butter - 2 tbsps
- salt, black pepper
- Heat the butter in a large saucepan until it turns red. Add leeks (cut into small cubes), potatoes (cut into average cubes), squash (cut into cubes), salt and black pepper. Carry on cooking until it gets a slight redness.
- Add water in the pan until it covers all the ingredients, spices (tied with a thread, so that after the soup is cooked, remove them from the pan) and continue cooking for about 20–30 minutes.
- After the vegetables are well-cooked, remove the pan from the heat. Stir the mixture with a hand blender (kitchen utensil) or put the mixture in the standing blender and stir it until it turns into a creamy mass.