Directions
Step 1
In a pot pour 1 tbsp of oil and bring to medium-high heat. Add half of the red onion and let it flavor the oil for a minute or so. Bring the heat to very low, cover and let the onion become translucent. This process will take about 5 minutes. At this point add the squash, potatoes, leeks, the other half of the red onion and cover with water, about an inch above the ingredients. Stir. Don’t add too much water to avoid a watery soup. Cook on low heat for 40 minutes. If you find the soup too watery, bring the heat to high and uncover allowing the water to evaporate.
Step 2
Remove from the heat. Blend all the ingredients. Add parmesan cheese and nutmeg. Salt & pepper to taste. Drizzle olive oil over the soup, garnish with parsley and serve.
Ingredients for four
- 2 lbs. butternut squash, peeled & diced
- 1 large sweet potatoes, peeled & diced
- 3 leeks, chopped
- 3 tbsp. imported grated Parmesan cheese, skip for a dairy free recipe
- 1 medium red onion, finely chopped
- ¼ tsp nutmeg, grated
- 2 tbsp. extra virgin olive oil
- sea salt & black pepper to taste
- fresh Italian parsley to garnish
