November 2, 2023
Butternut Squash and Potato Leek Soup Mash-Up Recipe
Preparation Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Ingredients:
- 1 butternut squash, peeled, seeded, and cubed
- 4 leeks, white and light green parts, chopped
- 1 onion, chopped
- 4 cups potatoes, peeled and cubed
- 4 cups vegetable broth
- 4 cloves garlic, minced
- 2 carrots, chopped
- 4 cups vegetable broth
- 1 tsp ground cinnamon
- 1/2 tsp nutmeg
- Salt and pepper to taste
- 1/2 cup heavy cream (optional)
- Chopped fresh chives for garnish (optional)
Instructions:
- In a large pot, melt the butter over medium heat. Add the chopped onion, carrots, chopped leeks and garlic, sautéing for about 5 minutes or until the leeks are soft and the onion becomes translucent.
- Add the cubed butternut squash, potatoes, vegetable broth, ground cinnamon, nutmeg, salt, and pepper. Sauté for another 5 minutes, stirring to coat the squash with the seasonings.
- Bring to a boil, then reduce the heat and let it simmer for 20-25 minutes or until the potatoes are tender.
- Pour in the vegetable broth and bring the mixture to a boil. Reduce the heat, cover, and let it simmer for 20-25 minutes or until the squash is tender.
- Use an immersion blender or a regular blender to puree the soup until smooth.
- If desired, stir in the heavy cream for added richness. Simmer for an additional 5 minutes.
- Pour a ladle of the butternut squash soup and a ladle of the potato leek soup into a beautiful Greendish bowl.
- Garnish with fresh chives if desired. Enjoy the harmonious blend of the sweet butternut squash and the creamy potato leek soup in every spoonful of this unique mash-up!
