Creamy Potato and Butternut Squash Soup

Creamy Potato and Butternut Squash Soup

Serves: 4

Ingredients

• 1 butternut squash
• 4 cups chicken or vegetable bouillon
• 1 onion, diced
• 2 potatoes, peeled and diced
• 1 jalapeño, diced
• 1 bay leaf
• 3 cloves garlic, sliced thinly
• Extra virgin olive oil
• ¾ cup light cream
• Salt and black pepper
• Fresh basil to garnish

Instructions

1. Preheat the grill to medium.
2. Halve the squash and take the seeds out. Rub the olive oil down the squash flesh and season it with salt and black pepper. Grill the squash cut side down for 20 minutes.
3. Flip the pieces over and give it another 15 minutes. When the squash is fork tender, remove it from the grill and let it cool.
4. Scoop out the flesh and set it aside.
5. Melt the butter in a pan over a medium heat. Add the jalapeño and onion and cook for 5 minutes or until soft. Add the garlic and cook for 1 minute.
6. Add the potatoes, squash, bouillon and bay leaf, bring the mixture to the boil and simmer for 15 minutes or until the potatoes are tender.
7. Remove the bay leaf and put the soup in the blender, in batches, to make it smooth.
8. Use the pulse setting and only fill it halfway because the soup is hot.
9. Stir in ½ cup of the cream and adjust the seasonings.
10. Garnish each bowl with the rest of the cream and some fresh basil.

Source: amazingsouprecipes