Butternut squash soup (updated version with potato)

Happy 2019 foodies we start the new year new healthy soup the past week my dad was sick so I had to make him a butternut squash soup using roasted garlic from with basil oil from pellas olive oil co and my neighbor sandy gave me tons of squash so I had to make use of it so my moms wisdom is waste not want not. So cook on a budget and shop on a budget too it's my sister Molly's original recipe but add potato to build creaminess without no cream
More info about pellas olive oil co website can be purchased on Amazon

Butter squash soup
1 russet potato, peeled and cubed
2 lbs butternut squash peeled with a good knife and cubed
1 onion chopped
1 jalapeno seeded and diced
1 head roasted garlic in 2 tsp pellas olive oil co basil oil and salt and pepper
6 cups chicken broth

To roast garlic trim top end of garlic off drizzle with basil olive oil. Season with salt and pepper and then wrap in foil. Bake at 400 for 45 minutes
In a large saute pan heat olive oil over medium heat saute potato and squash saute for 10 minutes until it starts to break down (if pan sticks to pan add a little water to loosen veggies it helps caramelize the starch a lot. Then add in onion and jalapeno and cook 5 more minutes or until softened keep stirring so it doesn't stick to bottom and In chicken broth and bring to a boil then reduce heat and simmer until tender and I'm batches add the squash soup with some of the roasted garlic use a (2nd pot to add the cream soup) and puree in batches until smooth and silky and add the 2nd pot and repeat with another batch and keep warm untIil ready to serve


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