Ingredients
- 1 1/2 pounds butternut squash (peeled and chopped)
- 1 pound potatoes (peeled and chopped)
- 1 small yellow onion, chopped
- 2 cloves garlic chopped
- 1/2 cup white wine
- 3 cups vegetable stock
- 2 tablespoons butter
- 1 bay leaf
- 1/2 teaspoon thyme
- 1/8 teaspoon ground nutmeg
- Salt to taste
- Pepper to taste
How to Make
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Step 1: Melt the butter in a large pot over medium-high heat and add the squash, potato and onion; cook for 3-4 minutes stirring occasionally, until onions are translucent.
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Step 2: Add the wine and cook for another 2 minutes.
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Step 3: Add the remaining ingredients and bring to boil; reduce heat and simmer until vegetables are cooked and tender, about half an hour.
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Step 4: Remove the bay leaf and purée the soup with an immersion blender.
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Step 5: If you do not have an immersion blender, purée in a regular blender in batches by removing the centre piece of lid before securing it, cover with a clean towel so it doesn't splatter.
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Step 6: Ladle into bowls.
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Step 7: Enjoy!
We hope you enjoy this recipe!
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