Creamy Butternut Squash Soup

Riverside Len's Note:

This is a creamy soup that uses no cream. I don't remember where I got this recipe but I've been making it for years. You will need a 3 or 4 quart pot.

• Total Time: 55 mins
• Prep Time: 30 mins
• Cook Time: 25 mins

Ingredients:

Servings: 8

• 1 celery rib
• 1 carrot
• 1 medium onion
• 2 tablespoons olive oil
• 1 lb butternut squash
• ½ lb potato
• 1 -2 teaspoon salt (to your taste)
• 4 cups hot water

Directions:

1. Cut up celery, carrot and onion.
2. Cut up the squash and potatoes into cubes, about 1 inch.
3. Cook celery, carrot and onion over low heat in the olive oil, about 10 minutes.
4. Add squash, potatoes and the 4 cups of water.
5. Simmer, covered until vegetables are tender, about 20 to 25 minutes.
6. Let soup cool a bit, then put into a food processor or blender and puree.

Reviews

[Chef #232105]

great recipe, and so easy to make. Thank you!