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Recipe Summary

Yield:
3 quarts
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Peel and cube potatoes; chop onion and carrots.

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  • Melt butter in a Dutch oven; add onion, and saute until tender. Add potato, carrot, squash, and next 3 ingredients; cover, reduce heat, and simmer, stirring occasionally, 1 hour.

  • Process vegetable mixture in batches in a blender or food processor until smooth, stopping to scrape down sides; return mixture to Dutch oven. Stir in milk, and bring to a boil. Reduce heat, and cook, stirring often, just until soup is thoroughly heated. Garnish, if desired.