Fall and winter vegetables take center stage in this creamy soup that can be made with or without optional cream.
Needed for this recipe:
• ¼ cup Sunshine Coast Olive Oil Co. Dairy-free Butter Olive Oil
• 1 large onion, chopped
• 3 leeks (whites only), sliced
• 2 large potatoes
• 3 carrots
• 2 cups butternut squash
• 4 cups broth
• optional: ½ cup half and half cream
Sauté vegetables in Butter Olive Oil: onions and leeks 3 minutes, add carrots and squash for three minutes then add potatoes for three minutes. Add broth and boil until all vegetables are soft. Working in batches, puree in a blender until smooth. Reheat in pot and add optional cream, if desired.