Squash'n Spud Soup

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Comfort food for a dreary fall day.

Difficulty: Easy - for beginners
Serves: 2-4

Preparation time:
Cooking time:

Dietary guidance: v v n 

Tags: soup ยท

Ingredients

1 Medium sized acorn squash
6 medium potatoes
2-4 kale leaves
1 Tsp Salt
2 cups milk
2 cups water

Method

Halve squash, remove seeds, and microwave each half for 10-13 mins.
Boil Spuds for 30 mins or until tender
Add cooked spuds, squash, salt, and water and milk together into blender and puree.
Mince the kale leaves and add kale to mixture. Bring to boil quickly, then simmer for 30 minutes.

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