I made this soup from a modified recipe from my friendsin (friend + cousin). She is an amazing cook and sent me a few recipes of yummy soup she’s made lately, knowing I would love the inspiration. I have a quirk that I can never 100% follow a recipe. I always tweak something about it. Sometimes it’s because I don’t have an ingredient on hand, other times it’s because I don’t like an ingredient, but often it’s just because cooking is creative to me, and I like to put my own slight spin on things. 1 container cut butternut squash (I think it’s probably 1/2 squash?) 5 organic russet potatoes 1 red onion 2 cloves garlic 2 Tbsp oil Low sodium salt Black pepper 1 1/2 cup water 1 1/2 cup vegetarian stock 1 TBSP earth balance or butter 1/4 cup rice/cow's milk 1 TSP celery salt 2 dashes red pepper flakes Chives (for serving/garnish)
1. Preheat oven to 400° 2. Chop the squash, potatoes and onion into big chunks 3. Put them on two baking sheets with the 2 garlic cloves and coat with the oil & sprinkle with salt 4. Cook for about 30 minutes, then remove onions & garlic (they should both be brown at this point). Put the potatoes & squash back in for another 30 minutes, until they’re very soft 5. Put water and stock into a pot on medium heat and add the squash, potato, onion and garlic 6. Break up (mush) the squash and potato with a wooden spoon 7. Once the squash and potato are in more of a “mush” consistency, add milk, spices, and butter. 8. Blend into a soup using an immersion blender (or wait until it’s cooler and put into a standard blender). For a smoother consistency, blend longer and/or add more milk 9. Serve with chopped chives on top!