Rosemary Garlic Butternut and Potato Soup
Equipment
- Large pot
- Immersion blender
- Cutting board
- Knife
Ingredients
- 1 medium butternut squash, peeled and cubed (about 4 cups)
- 3 medium potatoes, peeled and cubed
- 1 large onion, chopped
- 4 garlic cloves, minced
- 2 tablespoons fresh rosemary, chopped
- 4 cups vegetable broth
- 2 tablespoons olive oil
- Salt and pepper to taste
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and minced garlic. Cook for 3 to 4 minutes until the onion softens.
- Add the cubed butternut squash and potatoes to the pot. Stir in the chopped rosemary and cook for another 2 minutes.
- Pour in the vegetable broth. Bring the mixture to a boil, then reduce to a simmer. Cover and cook for 20 to 25 minutes until the squash and potatoes are fork-tender.
- Remove the pot from the heat. Use an immersion blender to puree the soup until smooth. If using a countertop blender, work in batches and return the soup to the pot.
- Season with salt and pepper. Stir well and serve warm.
Notes
For a thicker soup, reduce the broth by half a cup before blending. Leftovers keep in the fridge for up to four days and reheat well on the stove with a splash of broth to loosen the texture. Use an immersion blender directly in the pot to save on cleanup.
Course: Soup
Cuisine: American
Equipment: Large pot, Immersion blender, Cutting board, Knife
Cuisine: American
Equipment: Large pot, Immersion blender, Cutting board, Knife