|10 min||45 min||55 min||4|
|1/2 squash||Butternut squash (pealed, seeded and chopped into large chunks)|
|1/4 tsp||Cayenne pepper (or to taste)|
|4 tbsp||Extra virgin olive oil|
|2 tbsp minced||Ginger root|
|1 large||Red onion (chopped)|
|1/2 tsp||Sea salt (or to taste)|
|4 tbsp||Sour cream, light (for garnishing)|
|2 potato||Yukon Gold potato (cut into large chunks - organic)|
1. Add all the ingredients in a pot with excess water and bring to a boil on medium-high heat. Once boiling, cover with lid and turn heat down to low - cook for about 40 minutes.
2. Check the tenderness of potatoes with a fork. Once potatoes are easily pierced with a fork, take the pot off heat and blend all ingredients with an immersion blender/hand blender until creamy.
3. Once creamy, place pot back onto the stove and heat over medium high heat for another 5 minutes.
4. To serve, scoop soup with a ladle into 4 individual bowls. Garnish with light sour cream (1 Tbsp. for each bowl).
is a power-packed veggie, it is a great source of folate, beta carotene and fiber!