Squash & Potato Soup

Squash & Potato Soup

By: Raquel Neofit

This is a fantastic winterseason soup as it’s abundant and pleasing.

Ingredients

• 2 tablespoon olive oil
• 3 big royal blue potatoes, peeled & sliced
• 1 brown onion, peeled & diced
• 1 celery stick, diced
• 1 cob corn, kernels gottenridof
• 3 cloves garlic, peeled & sliced
• 4 cups veggie or chicken stock
• 10 squash, sliced
• 1 tsp white pepper
• Micro herbs, to garnish

Method

• In a pot, sauté the potatoes, onion, celery, corn and garlic in olive oil with pinch salt till soft.
• Add 6 squash, stock and white pepper. Cook for 30 minutes over medium-high heat upuntil prepared through.
• Meanwhile, steam the staying 4 squash upuntil tender. Slice and set aside to serve.
• Using a stick mixer, blitz and divide inbetween 4 bowls.
• Place squash in the middle of each bowl and season with salt, pepper and micro herbs. Serve.