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Categories:Viewed: 59 - Published at: 4 years ago
Ingredients
- 1/4 cups Diced Onion
- 1 Tablespoon Olive Oil
- 3 cups Peeled And Chopped Baking Potatoes
- 4 cups Water
- 1 cup White Wine
- 1 cup Broth
- 1-1/2 teaspoon Salt
- 1/2 cups Heavy Cream
- 3 cups Leftover Roasted Butternut Squash, In 1 Inch Cubes (I Used Squash Roasted With Indian Spices)
- 1 teaspoon Minced Chives For Garnish (optional)
Method
- In a large, heavy saucepan, saute the onions in olive oil. Add potatoes, liquids (except cream) and salt and bring to a boil over high heat. Cover partially, reduce heat, and simmer for 20-30 minutes until the potatoes are tender. Add squash, correct the seasoning to taste, and puree with a handheld immersion blender.
- Whisk in the cream and reheat before serving. Top each serving with a sprinkling of chives if desired. Makes 6 servings.
