Wednesday, May 20, 2020

What's Cooking Wednesday: Potato & Squash Soup

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I had zero intention to make this soup but when my Misfit Market box arrived with 2 kinds of squash and potatoes in it, this seemed easy enough to try out. And it was! 

Potato & Squash Soup

2 squash (I had one butternut and one acorn, peeled, chopped, and no seeds)
2 potatoes (peeled and diced into small chunks)
1 small onion (diced)
4 tablespoons butter
5 garlic cloves
Vegetable stock (enough to just cover the veggies when cooking)
1/4 cup cream 
1/2 cup shredded cheese plus some for topping
Salt and pepper
Bacon (if you have it)

In a soup pot (I use our Le Creuset medium soup pot) one medium to medium high heat melt butter and add in chopped onion til it's lightly browned, then add in the squash and potatoes. Add garlic and salt and pepper to your liking. 

Once the veggies have some color (15-20 minutes) add just enough vegetable stock to cover the veggies. Cook until they're soft. This will vary based on how small you cut them up so keep an eye on them. 

Once all soft, turn off the heat and use an immersion blender to mix it all. Try not to have any chunks in it, you want it smooth, almost like a baby food consistency. 

Turn the heat back on and add the cream and cheese and mix slowly but continuously until it all mixes nicely. Add in some chives and give it another mix or two. 

When the cheese is all melted through, the soup is ready. 

Top with shredded cheese, some fresh chives, and chopped bacon (if you have it). If you like your soup extra creamy, add a dollup of sour cream to is also. 

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