So creamy, delicious and elegant this soup is ideal for any occasion. The butternut and potato cook down with leeks, onions and garlic then easily blend into a beautiful, luscious, velvety soup. I just can’t get enough! Its SO GOOD.
1/2 onion, chopped
1 leek, chopped
1 garlic clove, smashed
1 large yukon gold potato, cubed
3c butternut squash, peeled + chopped (any winter squash could sub)
3c broth or water
3/4c milk of choice
1/4t white pepper
Toppings: chives/green onion, parmesan/cheddar, bacon/crispy prosciutto, cheesy garlic toast
Saute onion, leek and garlic for 1-2 minutes in olive oil and a little salt. Dump in the potatoes, butternut, broth and a pinch of salt. Bring to a boil and reduce to simmer top with a cracked lid for 30 minutes until potatoes and butternut are cooked through. Blend soup until smooth (I like to use my immersion blender), add milk and white pepper. Stir. Salt to taste. Top with whatever feels right.