Tue | Sep 25, 2018

Butternut Squash soup

Published:Monday | September 29, 2014 | 12:00 AM

1 large butternut squash

2 medium potatoes

1/2 cup milk


1. Begin this soup by peeling the potatoes and the squash if the skin is thick, cut in to chunks, and boil well until really soft (about 10-15 minutes).

2. Once boiled, put a cup of the boiled water into a blender and drain the rest. Now add the potato and squash to the blender and purée. Finish by adding about half a cup of milk and mix well.