Carrot butternut squash soup

Posted: November 2, 2014 in american, Vegetarian
Tags: , , , , , , ,

 

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-two tbsp olive oil
– two chopped onions
– three chopped carrots
– 1.5 pounds of chopped butternut squash (I’m lazy and get precut at the supermarket)
– two chopped potatoes
– three cloves of chopped garlic
– four cups of chicken stock
– one tsp cumin
– one tsp coriander
– one tsp chipotle pepper
– two cups of water

Saute the onions in olive oil for five minutes, then add all other ingredients in a dutch oven. Bring to a low medium  heat and cover for 50 minutes. When you uncover the dutch oven, it should be at a rolling boil. Turn off the heat then use an immersion blender to blend all the ingredients to the consistency you want it. Serve with a  nice toasted sourdough bread.

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