Hello all my little Buttercups!
Today’s recipe contains iPhone photos and a recipe written on the go, because of the intensive schedule I’m on these couple of days, so bare with me.
Butter squash soup is filling, healthy, rather fast and extremely tasty. I’m craving soup non-stop these days probably due to the very cold and frightful weather outside.
1 small butternut squash, diced
2 medium potatoes, diced
1 leek, sliced
2 tbsp. butter.Vegetable stock
- Melt the butter in large pot, and cook the leek, potatoes and squash 5 minutes, or until lightly browned. Pour in enough of vegetable stock to cover vegetables.
Bring to a boil. Let cook for 10- 20 minutes
- Transfer into a blender and mix until soup is smooth. Season with salt and pepper.