Best Ever Pumpkin or Butternut Squash Soup

Recipe by Luschka
READY IN: 1hr 20mins
SERVES: 10
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Saute the sliced onion and crushed garlic in a little olive oil.
  • Add the pumpkin or butternut squash and peeled potatoes to the pot and immediately add enough water to cover everything.
  • Add the oregano and cover the pot with a lid that allows steam to escape.
  • Boil until the pumpkin/butternut squash and potatoes are soft.
  • Either mash the vegetables for a chunky soup or blend for a smooth soup.
  • At this point, the soup can be refrigerated for a few days or frozen for a few months or served immediately.
  • When ready to serve, warm up the soup and mix in the cream saving a little to swirl on each plate. The cream is a delicious extra, but for a lighter, healthier soup I leave out the cream.
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