Title: Yummy Squash Soup
I don't know about where you are, but it is pretty chilly here in the northwest. So soup is on the stove quite a bit here.
This soup is easy enough to make even after a hard day work and is delicious enough to make any family happy.
Peel and cut-up 4 to 5 potatoes (Yukon gold are the best ones for this soup, but any kind will do). Peel slice deseed one 2-3 pound butternut squash (the one that looks like a bell) cut up two leeks (white part only, I use the whole thing but it does make the soup darker). Add to larger pot and barely cover with chicken broth, add about 1 tablespoon spices (I add pumpkin pie spice) and about 1 ½ tablespoons sugar, bring to boil and simmer until veggies are soft. Remove from heat and mash or put thru a food grinder (you want this really, really smooth) return to stove top and turn burner on to low to medium low when the soup is hot again, add enough milk to make the soup creamy, about 1 to 1 ½ cup. To serve put in a big Turin and serve in bowls add a tablespoon of sour cream and sprinkle with chives. This one is easy enough to adjust amounts and feed a large crowd
Serve with a grilled something sandwich. The kids love this and it is hearty enough to satisfy anyone’s appetite.
Enjoy this often.
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