Potato and Butternut Squash Soup

Once again, this is my version of two recipes I sort of merged together - the main inspiration is from Deceptively Delicious. I really like it, I hope you will too!

Serves 8

Ingredients

1 tablespoon olive oil

1 medium onion, coarsely chopped

2 cloves garlic, smashed

1/2 teaspoon salt

1/4 teaspoon white pepper

4 cups chicken broth

2 pounds red potatoes, peeled and cut into 1 inch pieces

1 butternut squash, peeled and cut into 1 inch pieces

1 cup milk

water

Peel and chop all your vegetables. This takes a little bit of time so I just like to get it done at the beginning. Heat olive oil in a large pot or dutch oven. Add onion, garlic, salt and pepper. Cook until onions are slightly translucent. Add in potatoes, squash, and chicken broth - if the broth doesn't cover most of the vegetables, then add water until the liquid almost covers them all (having a few corners poking above the liquid is what we want here). Bring to boil and then simmer for about 20-30 minutes, until the potatoes and squash are tender. Take off heat and add milk. Carefully use an immersion blender (or ladle into a traditional blender in batches) to blend until smooth. Serve and enjoy!