Butternut Squash And Potato Soup - cooking recipe

Ingredients

2 tbsp butter
1 None onion, coarsely chopped
1 clove garlic, crushed
5 cups reduced sodium chicken stock
2 1/4 lbs butternut squash, peeled, seeded and coarsely chopped
1 lb sweet potato, peeled and coarsely chopped
1 lb potatoes, peeled and coarsely chopped
1 cup light cream
1 tbsp finely chopped fresh chives

Preparation

Melt the butter in a large saucepan on medium heat. Cook the onion and garlic, stirring, for about 5 mins until the onion is soft.
Stir the stock into the pan. Cover and bring to a boil on high heat. Carefully add the squash, sweet potato and potato to the pan. Cover and return to a boil. Reduce the heat to medium-low; simmer for about 15 mins or until the vegetables are soft when tested with a fork or skewer. Remove the soup from the heat. Remove cover. Let stand for 10 mins to cool slightly.
Blend the soup in the pan with a stick blender until smooth. (Or, ladle about one-third of the vegetables and liquid into a blender or food processor. Blend or process until the soup is smooth. Pour the soup into a large bowl. Repeat with the remaining soup mixture, then return the soup to the pan.)
Add half the cream to the soup and season to taste. Cook on medium heat, stirring, until heated through.
Using a ladle, divide the soup among 6 serving bowls. Spoon 1 tbsp of the remaining cream on top of each bowl. Sprinkle with the chives.