October 01, 2020
- 1 onion peeled and chopped
- 2 medium white potatoes- peeled and chopped
- 1 large leek- washed well and chopped( white and light green parts only)
- 1 large carrot- peeled and chopped
- 1 package or 1 medium size butternut squash-peeled and chopped
- 3 TBS butter or olive oil
- 1( 32 0z) carton of vegetable or chicken stock
- kosher salt to taste
Heat olive oil in stock pot and sauté onion and leeks until soft. Add potatoes, carrot, Butternut squash, kosher salt and carton of stock. Bring to a boil, cover and reduce heat. Cook for about 35-40 minutes until vegetables are tender. Use stick mixer or transfer to a blender and mix ingredients until smooth consistency. Add additional stock if needed. Season with salt and pepper and serve warm. Add pumpkin seeds to garnish if desired.
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