Autumn Butternut and Potimarron Soup with Cream
Ingredients
- Garlic
- Olive oil
- 1 butternut squash
- 1/2 potimarron
- 1 yellow carrot
- Water (to cover)
- 3 tablespoons heavy cream
- Paprika (to taste)
- Salt (to taste)
- Pepper (to taste)
Preparation
Sauté garlic in olive oil in the Maho Nabe pot.
Add chopped butternut squash, potimarron, and yellow carrot, along with water to cover.
Cook for 30 minutes on medium heat, stirring occasionally.
Once vegetables are cooked, blend until smooth.
Stir in heavy cream and season with paprika, salt, and pepper to taste.
Enjoy this delightful soup, perfect for cold weather.
