Sat | Sep 23, 2017

Butternut Squash soup

Published:Monday | September 29, 2014 | 9:00 AM

1 large butternut squash

2 medium potatoes

1/2 cup milk

method

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.