Pumpkin Soup with Hokkaido Squash and Spices
Ingredients
- 1 MEDIUM sized Hokkaido Squash
- 3 small potatoes
- 1 small apple, peeled and chopped
- 1/4 onions
- 1/2 garlic clove
- 2 tablespoons olive oil
- 1-2 teaspoons vegetable broth
- Salt and pepper to taste
Preparation
Add to a big pot the oil, onions, garlic, and apple. Sauté a bit until ready to add water.
Add water to cook the potatoes and squash until softly cooked.
Add salt and pepper to taste and add the vegetable broth.
Mix everything together and let it cook for a bit.
Use a hand mixer to mash everything up until you have a soup consistency.
Serve and enjoy with some sprinkled cinnamon on top.
