Creamy Potato Soup with Butternut Squash

Name: Creamy Potato Soup with Butternut Squash
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 3 tbsp vegetable oil; 4 clove garlic, crushed or minced; 1/4 tsp dried oregano; 1/9 tsp ground basil; 1 medium butternut squash, cubed; 3 cup Vegetable broth; 1 cup heavy cream; 1 cup grated cheese of choice; 1 cup scallions, chopped

Rustyham @cook_2960951

Nashville, TN

this came out quite well. I was inspired by a creamy potato soup I had at an English pub, so I tried to mimic it at home. Except I also had some squash I needed to use up. while this was delicious, it needs some thing crunchy. I was planning on rolling out some slices of bread and baking them in three oven with some olive oil, rosemary and basil but didn't have time. If you make this, serve it with croutons or something crunchy. Bacon would help, but it won't be vegetarian.

Rustyham @cook_2960951

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Ingredients

1 hour

4 servings

3 tbspvegetable oil
4 clovegarlic, crushed or minced
1/4 tspdried oregano
1/9 tspground basil
1 mediumbutternut squash, cubed
3 cupVegetable broth
1 cupheavy cream
1 cupgrated cheese of choice
1 cupscallions, chopped

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Steps

1 hour

1

Heat the oil in a large heavy pot over medium heat. Add the garlic, oregano and cumin and cook, stirring, for approximately two minutes taking care not to burn the garlic.
2

Add the diced squash, stirring and sautéing until they get slightly crispy, then remove and set aside.
3

Add the potatoes and any more seasonings if you are running low. Cook for about 2 minutes while stirring.
4

Add enough chicken broth to cover the potatoes. Bring to a boil, cover and cook until the potatoes are tender; approximately 15 minutes.
5

Remove the pot from the heat and using an immersion blender, blend until smooth, or using a food processor, process until smooth. If you prefer some texture blend until only a few pieces of potato remain whole. If you've used a processor, return it to the pot when done.
6

Add the cream and whisk well to combine. Season with salt and pepper as needed.
7

Add the sauteed Squash, then return to the stove and cook until heated through.
8

Ladle the soup into serving bowls and top with pinches of the cheese and scallions. Serve immediately.