2 cups cubed butternut squash
1 large sweet potato
2 medium potatoes
1/4 onion
2 cloves garlic
salt & pepper
fresh thyme or rosemary, optional
Peel and cube veggies. Boil in about 4 cups of water for 30 minutes or until veggies are soft. Puree and add additional water as necessary until soup reaches desired consistency.
Review:
A very quick and filling soup that serves 4. You could easily double everything for a larger group.
I hope you've enjoyed my Thanksgiving posts! It'll be back to normal programming next week. But coming up in December I've got some seriously awesome cookies!
This is such a beautiful soup! And so easy to make too (which is always my favorite kind). Hope you are enjoying your little vacation and getting some rest? I put that in as a question because I now remember you said that you are going to be cooking for everyone. Eek. Or as you like to say, ACK. ha
ReplyDeleteI am all about soup in this house. Whatever doesn't end up on the table during the week ends up as soup by the weekend. Some are more successful than others, as you might imagine... =)
ReplyDeleteThis is why I like you!! I love soup with all of my heart. Though, me thinks I could get some good pointers from you in regards to creating new combinations...
ReplyDeleteA soup hiaku:
Orange and delicious.
I take my spoon.
Slurp and swallow.
Yes, you are like Mount Rushmore.
hahaha
I like the combination of the potatoes and squash...simple yet satisfying and tasty!
ReplyDeleteThanks, Luv! It is a natural combination, really. Root vegetables and winter squash were made for each other, I think! =)
ReplyDeleteLove the first photo Brooke! You have been blogging so often! great job ;)
ReplyDeleteThanks, Chinmayie! This is the last post until later in the week. But I've got another series coming up in December! =)
ReplyDelete