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Butternut Squash and Potato Soup

This smooth yet hearty soup is easy to prepare, but it will make you look like a super chef to those lucky enough to have some…and you thought you couldn’t cook!

Prep time: 25 minutes Cook time: 45 minutes Serves 4

1 medium butternut squash

2 baking potatoes, peeled and cut in chunks

1/2 medium yellow onion, diced

2 medium carrots, peeled and diced

2 medium celery stalks, diced

2 cloves garlic, crushed

1 32-ounce container low-sodium vegetable broth

1 teaspoon salt

1 teaspoon cracked black pepper

2 teaspoons extra-virgin olive oil

Cut off and discard the top and bottom of the squash. Peel the squash with a vegetable peeler. Cut lengthwise in half; scoop out and discard the seeds. Cut the squash into 1-inch pieces. Put the squash, potatoes, onion, carrots, celery, garlic, and broth into a large sauce pot over medium-high heat; bring to a boil (about 10 minutes). Reduce the heat to a simmer.

Cook for about 35 minutes, gently stirring occasionally, until all the vegetables are tender. Using a hand blender, blend vegetables until smooth; season the soup with salt and pepper.

Ladle the soup into individual bowls, drizzle with olive oil and serve.

When time is tight, try fresh-cut, ready-to-go butternut squash from your supermarket. Although a bit more expensive, it’s already peeled and diced for you. Frozen butternut squash also works well.

From My Italian Kitchen, enjoy!

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