Creamy Butternut Squash Soup

Recipe by Riverside Len
READY IN: 55mins
SERVES: 8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

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