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twirlandtweak on 10.9.2011
YUM! Everyone in my house, from the 20 month old all the way up to my mother in law ate and loved this! Really wonderful. 
Cream of Potato and Butternut Squash Soup
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Description
The soup is a rich gold, thick and satisfying enough to stand alone as a meal. The Indian spices add a savory complexity to the taste.
Ingredients
- ¼ cups Diced Onion
- 1 Tablespoon Olive Oil
- 3 cups Peeled And Chopped Baking Potatoes
- 4 cups Water
- 1 cup White Wine
- 1 cup Broth
- 1-½ teaspoon Salt
- ½ cups Heavy Cream
- 3 cups Leftover Roasted Butternut Squash, In 1 Inch Cubes (I Used Squash Roasted With Indian Spices)
- 1 teaspoon Minced Chives For Garnish (optional)
Preparation
In a large, heavy saucepan, sauté the onions in olive oil. Add potatoes, liquids (except cream) and salt and bring to a boil over high heat. Cover partially, reduce heat, and simmer for 20-30 minutes until the potatoes are tender. Add squash, correct the seasoning to taste, and puree with a handheld immersion blender.
Whisk in the cream and reheat before serving. Top each serving with a sprinkling of chives if desired. Makes 6 servings.
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