SQUASH & POTATO POUREED SOUP
  • 50 mins

  • Easy

  • 12 serves

SQUASH & POTATO PUREED SOUP

Ingredients:

1300g ROUND GREEN SQUASH (=45,86oz=9 ¼ cups)

650g POTATOES (=22,93oz=4 ⅓ cups)

1 ONION

1500g VEGETABLE BROTH (=52,91oz=6 ¼ cups)

800g WATER (=28,22oz=3 ⅓ cups)

ROSEMARY SPRINGS to taste

EXTRA-VIRIGN OLIVE OIL to taste

(COARSE SALT to taste)

Method:

Warm vegetable broth and water up.

Clean the squash skin with a humid sponge to take away dirt and then remove the peduncle. Cut the skin off and remove the seeds and the stringy pulp. Peel the potatoes and wash them. Roughly dice both vegetables.

Peel the onion and chop it roughly.

Sweat the onion in extra-virgin olive oil, then add squash and potato. Add warm vegetable broth and water and cover with a lid. Cook at medium-low heat for about 30 minutes. Add coarse salt if necessary (I usually don’t add it as my broth is savoury enough).

Blend and serve your squash & potato pureed soup infusing a rosemary spring and drizzling some extra-virgin olive oil. Freeze the remaining soup (I usually divide it into 2 serves portions).

For privacy reasons YouTube needs your permission to be loaded.
I Accept