Butternut squash and potato soup
- 1 yellow onion
- 4 carrots
- 2 sticks celery
- 2 tbsp olive oil
- 2 yellow potatoes
- 4 cups butternut squash, pre-chopped
- 2 ⅔ cups vegetable broth
- 1 apple
- ½ cup pumpkin seeds
Peel and dice onion and carrot. Dice celery.
Heat olive oil in a pot over medium-high. Add onion, carrot and celery. Season with a pinch of salt and cook 10 minutes, stirring occasionally.
Meanwhile, peel yellow potato and cut into 1-inch pieces. Add yellow potato and butternut squash to the pot. Pour in broth and cover. Simmer 20 minutes, until soft.
Transfer the mixture to a blender (working in batches if necessary, or using a stick blender). Blend until pureed. Season with salt and pepper.
Peel and dice apple.
Divide soup into bowls and top with pumpkin seeds and apple. Enjoy with toast.