Velvety Butternut Squash Soup
This soup’s velvety texture and delicious, sweet undertones make it the perfect winter companion.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.kosher.com.
Cooking tools:
- Pot
- Stove
- Immersion blender
- Wooden spoon
- Chef's knife
- Cutting board
- Measuring spoon
Ingredients
- 1 tablespoon Tuscanini Olive Oil
- 3 leeks (white parts only), chopped
- 1 large Japanese sweet or regular potato, cubed
- 1 Pink Lady apple, cubed
- 2 pounds (910 grams) fresh butternut squash cubes (about 5–6 cups)
- 6 cups water
- 1/2 teaspoon Pereg Cumin, or to taste
- 2–3 teaspoons Tuscanini Sea Salt
- 1/2 teaspoon pepper (optional)
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