Butternut Squash Potato Soup

Butternut Squash Potato Soup

Ingredients:
1 medium butternut squash2 medium gold potatoes1/2 medium yellow onion2 tbs butter2 garlic clovesAbout 2–3 cups of vegetable stock (just enough to cover the veggies)Salt, fresh cracked pepper1/4 tsp of paprika1 small bay leaf2 tbs heavy cream1/2 cup mild cheddar cheeseSour cream, chives, and croutons for garnish

Directions:
Heat and melt the butter in a medium pot, on medium heat.Peel and seed the squash. Chop it into small cubes.Peel and chop the potatoes.Add the onion, butternut squash and potatoes to the pot.Add salt and pepper and saute for 5–10 minutes, stirring occasionally.Add just enough stock to barely cover the veggies. Cook until the veggies are fully cooked, 10–15 minutes.Slowly transfer the 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.

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