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Pumpkin Soup
Ingredients
- 1 3-pound pumpkin or butternut squash, peeled, with seeds and membranes removed
- 2 medium Yukon Gold potatoes, peeled
- 3 tablespoons extra virgin olive oil, plus more for serving
- 2 tablespoons water
- Sea salt
- Croutons for garnish
Directions
- Using a sturdy knife, cut the pumpkin or butternut squash into roughly 1.5” cubes.
- Do the same with the potatoes. In a medium saucepan, combine the pumpkin, potatoes, the 3 tablespoons of olive oil, and the water.
- Cover and cook over medium-low heat, stirring occasionally, until tender—50 to 60 minutes.
- Transfer to a blender jar and purée until smooth (don’t fill the blender more than half full—work in batches if necessary). Salt to taste.
- Divide the soup between warmed soup bowls.
- Drizzle generously with additional olive oil, and garnish with croutons.
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