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Ingredients (serves 6)
1 tablespoon butter
1 medium onion, chopped
1 butternut squash, peeled and diced
1 cup water
1 medium potato, peeled and diced
3 cups vegetable broth (or as much as needed)
1/8 teaspoon ground nutmeg
salt and ground black pepper
In a 5-quart Dutch oven or saucepot heat butter over low heat. Add
chopped onion. Saute until slightly softened.
Add
peeled, seeded, and diced butternut squash and potato and nutmeg.
Cover and let sweat for about 10 minutes on very low heat.
After about 10 minutes, add water, salt and pepper and let cook
until potato is also tender.
Remove from the heat and blend in a food processor. You can also
add some steamed vegetables.
Serve hot with warm bread.
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