Butternut Squash Soup

Ingredients

• 5 cups of chicken stock (can be replaced with vegetable stock)
• 1½ cups of cubed potatoes
• 2 tbsp butter or margarine
• 2 small onions, minced
• 3 cups peeled, seeded and cubed butternut squash
• salt and pepper to taste
• Optional toppings: sunflower seeds, pumpkin seeds, pea shoots
• chives and whipping cream (optional)  for garnishing

Instructions

1. In a large saucepan, melt the butter or margarine. Add the onions and cook until soft and translucent, about 5 minutes.
2. Add the squash, your choice of stock and the potatoes and bring the to a boil. Lower the heat, cover the pan and let simmer until all the vegetables are soft,about 35 minutes.
3. Using a food processor or a blender, process the soup until it is smooth.

Transfer the soup back into the pan and season with salt and pepper.

Serve the soup warm with a small amount of cream and herbs as garnish. Enjoy!

Source

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Beneficial Diet We Can Follow