 |
Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 24 |
|
This recipe will require very little out of your wallet, yet will have a dramatic effect on your freezer - you'll have plenty for a family of 4 to enjoy dinner and still have enough left to fill up quite a few quart size mason jars that you can put in the freezer for another day. Ingredients:
5 cups cubed, peeled butternut squash (about 1-1/2 lbs) |
2 cups (1/2 inch) cubed, peeled russet potatoes (about 12 oz) |
2 cups sliced leeks (about 2 medium) |
2 tbsp olive oil |
1 tsp salt |
1/2 tsp freshly ground black pepper |
4-6 cups vegetable broth |
1/2 cup non-dairy milk |
Directions:
1. Heat oil over medium-high heat.
2. Add squash, potato, salt and pepper to pot.
3. Saute 3 minutes.
4. Add leek and saute 1 minute.
5. Stir in broth (enough to cover the potatoes and squash) and bring to a boil.
6. Reduce heat and simmer about 20 minutes or until potato is tender, stirring occasionally.
7. Blend in batches in blender until smooth, or use hand immersion blender to puree.
8. Stir in non-dairy milk.
9. Pour into bowls and garnish with chopped green onions and toasted pumpkin seeds.
|
|