Potato and Squash Soup

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READY IN: 55mins
SERVES: 6-8
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • In large saucepan melt butter over low heat.
  • Cover and cook onion 3 to 5 minutes or until soft.
  • Stir in potatoes and squash coating evenly.
  • Pour in stock; cover and bring to boil over high heat.
  • Reduce heat and simmer for about 30 minutes or until veggies are tender.
  • Remove from heat.
  • Mash veggies lightly to thicken soup but do not puree.
  • Stir in spinach, green onions, pepper to taste.
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