Ingredients

The following ingredients have 4 Servings
  • 1 medium butternut squash
  • 2 large gold potatoes
  • 1 medium yellow onion
  • 2 tbsp butter
  • 3 garlic cloves
  • 3 cups vegetable stock (just enough to cover the veggies)
  • salt
  • fresh cracked pepper
  • 1/2 tsp paprika
  • 1 small bay leaf
  • 1/4 cup heavy cream
  • 1/2 cup mild cheddar cheese
  • sour cream
  • diced chives
  • croutons

Instruction

  • Heat and melt the butter in a medium pot, on medium heat.
  • Peel squash and take out the seeds and membrane. Chop it into small cubes.
  • Peel and chop potatoes and onion. Cut potatoes and butternut squash into cubes that are the same size.
  • Add onion to the pot and saute until transparent.
  • Add potatoes, pressed (or minced) garlic, and butternut squash. 
  • Add paprika, salt, and pepper and saute for 5-10 minutes, stirring occasionally.
  • Add just enough stock to cover the veggies. Cook until veggies are fully cooked and tender, about 20 minutes. (Time may vary depending on how small you cut potatoes and squash.)
  • Take out the bat leaf and discard.
  • Slowly transfer content of the pot into a food processor, make sure to crack the lid to let the steam out. Blend well and return to the pot.
  • Add the heavy cream and cheese. Stir until all blended. Be careful here, the soup will bubble and splash when it starts to heat up. Keep stirring. When cheese is melted, soup is all done.
  • Serve with a dollop of soup cream, chives, and croutons.