Butternut Squash Soup (10 min, one pot)
by jzgong
A conversation with a friend involving immersion stick blenders leads me to post this easy, 10 minute one pot recipe. It’s especially useful around the holidays because it’s fast and comes out fancy-looking. It is easily modified for any root vegetables and vegetarians (just use water or veggie broth instead of chicken broth).
Ingredients are:
- Solids: Onions, butternut squash, potatoes
- Liquids: Olive oil, chicken broth/boullion (or water)
- Equipment: Pot, stove, immersion blender
Instructions are:
- Sautee onions in the pot with olive oil, don’t brown them.
- Dump chopped butternut squash (1 average size squash) and potatoes (3 usually) in there. Pot can be as full as 4/5 full by now; I wouldn’t go more than that or you’ll have really thick soup.
- Dump 3 cups of chicken broth (from boullion; veggie broth or plain water also works) in there.
- Bring to boil on high heat.
- Cover pot, lower to medium heat.
- Cook 20 min.
- Open pot, immersion stick blend the sh*t out of that thing.
- Optional: Add sour cream and a dash of freshly cut cilantro. Fancy!
- Devour.
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