Butternut Squash Creamy Soup – Crunchy Mama Box

Ingredients

• 1 onion, chopped
• 1 cup chopped leek
• 1/4 cup olive oil or avocado oil
• 2 cloves garlic, minced
• 1 butternut squash, peeled and chopped
• 5 medium potatoes, peeled and chopped
• 1 teaspoon dried oregano
• 1 bay leaf
• 4 cups vegetable broth
• Salt, to taste
• Ground black pepper, to taste
• In a large soup pot, heat oil over medium heat. Add onions, leek, and garlic, and stir-fry until the onion is tender.
• Add the chopped potatoes and stir-fry for 2 minutes.
• Stir in the butternut squash, vegetable broth, bay leaf, oregano, and salt. Bring to a boil, then reduce the heat and simmer for 20 minutes, or until the vegetables are tender.
• Remove the bay leaf and blend the soup until creamy. You can add more broth if the soup is too thick. A hand blender can also be used for convenience.
• Add ground black pepper and a drizzle of olive oil to each bowl. Garnish with chopped parsley.
• Optional: Add a spoonful of yogurt to each bowl when serving.