The Lawrence West dental pick this month comes to your courtesy of Lisa! Try her simple but delicious butternut squash soup and let us know what you think!
Lisa’s Butternut Squash Soup
Yield: 2-3 persons
Ingredients:
1 medium butternut squash
2 tbsp olive oil
2 potatoes
1 onion
1 litre vegetable stock
salt and pepper
Method:
Chop butternut squash, onion and potatoes into cubes.
Warm a large pot and add in olive oil. Add in onions and cook till soft.
Then, add in potatoes and squash. Cook for a minute or so.
Add in vegetable stock and allow to simmer for about 30 minutes or until potatoes and squash are soft.
Using a blender or food processor, blend the soup until smooth. If too thick, add a bit of water.
