Pick it up! It’s not that hard to work with and one bowl of soup will leave you asking for, “More Please!” Butternut Squash is an ideal winter food, although, by exchanging herbs can bring out a spring flavors as well. Butternut squash is loaded with Vitamin A & C, Calcium, Magnesium, Phosphorous, Potassium.
Preparation time 30 minutes. Can be made up to 2 days in advance.
1 /4 cup olive oil
1 celery (quartered)
1 carrot (quartered
1 onion (sliced)
1 butternut squash peeled and cubed
1 potato peeled, quartered & boiled.
2 teaspoon salt
1 cup milk
1 Tbsp Rosemary OR Cilantro to taste
In large sauce pan, add olive oil, celery, carrot onion and butternut squash (peeled, seeds scooped out and cubed.) On medium heat allow to saute` for 20 minutes, stirring periodically. In a seperate pan, boil potatoes until fork tender. Drain potatoes and place into pan with saute` vegetables. Remove from heat. add milk. Puree vegetables with method of choice, i.e. hand blender. Return pan to low-heat and allow to warm for 5 minutes. Serve into bowls, top with chopped herb of choice.