simple preparing recipe Creamy Potato Soup with Butternut Squash with 9 ingredients and 8 stages of easy cooking, which is very easy.
Without fail making ultimate Creamy Potato Soup with Butternut Squash easy, tasty, practical.
How are you my mother, at this time you can make recipe Creamy Potato Soup with Butternut Squash with 9 ingredients and 8 steps. Below this is how to make it, please pay attention carefully.
In cooking there are several levels that should be done, starting to prepare ingredients, cooking tools, and also understand method start from beginning to culinary is ready to be served and tasted. Make sure you has enough time and not is thinking about something else, because will cause the food to burn, taste no suitable desired, and many others. Immediately, below are 9 ingredients and 8 stages of easy cooking Creamy Potato Soup with Butternut Squash.
Ingredients for Creamy Potato Soup with Butternut Squash
Prepare : vegetable oil.
Prepare : garlic, crushed or minced.
Prepare : dried oregano.
Needed : ground basil.
Needed : butternut squash, cubed.
Prepare : Vegetable broth.
Prepare : heavy cream.
Needed : grated cheese of choice.
Prepare : scallions, chopped.
If all material requirements Creamy Potato Soup with Butternut Squash it’s ready, We’re going into the cooking stage. Below is how to preparing with without fail.
Step by Step Cooking Creamy Potato Soup with Butternut Squash
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..
Add the diced squash, stirring and sautéing until they get slightly crispy, then remove and set aside..
Add the potatoes and any more seasonings if you are running low. Cook for about 2 minutes while stirring..
Add enough chicken broth to cover the potatoes. Bring to a boil, cover and cook until the potatoes are tender; approximately 15 minutes..
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..
Add the cream and whisk well to combine. Season with salt and pepper as needed..
Add the sauteed Squash, then return to the stove and cook until heated through..
Ladle the soup into serving bowls and top with pinches of the cheese and scallions. Serve immediately..
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