Soup Recipes » Butternut Squash Soup » Butternut Squash Soup with Potatoes and Gorgonzola Cheese

Butternut Squash Soup with Potatoes and Gorgonzola Cheese

Ingredients -

1 large Butternut Squash
4 medium Russet Potatoes
1/4 cup Gorgonzola Cheese, crumbled
1/2 large Sweet Onion, chopped
1/4 cup of Sweet White Wine
1 teaspoon Brown Sugar
2 teaspoons Butter
Coarse Salt, to taste
6 cups Cold Water

Preparation:

1. Cut the russet potatoes into bite size pieces.

2. Cut the squash into the same size pieces.

3. Add both to a pot of boiling water and add some salt.

4. Cook for 30 minutes or until the squash has begun to dissolve into the water and the potatoes are tender.

5. Add the pot contents to a food processor and puree.

6. Add the remaining ingredients and puree.

7. Return to the stove and heat until hot.

8. Garnish with chopped onion and gorgonzola.

Soup Making Tips -
Potatoes as Source of Vitamin C

	Potatoes are a great source of vitamin C. Vitamin C is an antioxidant that helps decrease the risk of coronary disease, diabetes and cancer. It helps the body absorb iron and produce collagen, which helps maintain gum health and aids in healing wounds. Since vitamin C is water-soluble, it is important to limit soaking time to maintain levels of the vitamin.

Soup Making Tips -
Thickening Soups

	Mashed or pureed potatoes, squash or cauliflower can be used to thicken soup. Pureed white beans are also effective in thickening soup and have the extra benefit of adding protein and fiber. Tapioca can be added early on as a thickening agent, while dried potato flakes can be sprinkled on top near the end of cooking time.

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