Creamy Butternut Squash and Spinach Soup
ekilu Team
ingredients
7
Difficulty
Easy
Time
25'
2 servings
Fresh ingredients
potato
1 unit
onion
1/2 unit
water
2 3/4 cups
spinach
7 oz
butternut squash
11 oz
Pantry ingredients
olive oil
2 tbsp
salt
1 tsp
Instructions
1
Cut the potato and butternut squash into small dice. Cut the onion into thin strips. Wash and cut the spinach leaves into strips.
2
Heat a little oil in a pan and cook the onion for a few minutes until golden.
3
Add the diced butternut squash and lightly fry for 3–4 minutes over medium heat, stirring often. When soft, add the spinach and cook for a few more minutes. You’ll notice how it gradually wilts. Finish by adding the diced potato and add enough water to cover all the ingredients. Season with a little salt, cover with a lid, and cook for 20 minutes over medium heat.
4
Then blend with a blender or in a food processor and your soup is ready to serve.
Tips & Tricks
You can replace the onion with leek. And if you want to add even more flavor to the soup, use chicken broth instead of water. You can also add in a small rib of celery with the rest of the vegetables. Remove the celery before blending.
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