Spanish Potato & Squash Soup
Even though I grabbed the ingredients from our garden to make this Spanish potato and butternut squash soup, a classic called “Porrusalda” in the north of Spain, you can grab them at any grocery store. It’s tasty, it’s healthy and it’s another perfect example of how to eat the Mediterranean way every day.
All it takes is equal parts (more of less) potatoes and winter squash, throw in some onion or leeks, add chicken or vegetable stock, a splash of extra virgin olive oil, some Mediterranean sea salt and a few herbs.
Ingredients
Instructions
In a large stock pot, combine the chopped leeks, squash, and potatoes.
Add the Mediterranean sea salt, sage, thyme, and rosemary to the pot.
Pour in enough vegetable or chicken broth to cover all the vegetables.
Drizzle with extra virgin olive oil and gently submerge the herbs in the broth.
Place the stock pot on high heat and bring it to a boil.
Once boiling, reduce the heat to low-medium and cover with a lid.
Let the soup simmer for about 20 minutes, or until the vegetables are tender.
Remove the herbs from the soup and allow it to cool slightly.
Transfer the soup to a blender in batches, adding a little bit of broth each time to facilitate blending.
Blend until smooth and creamy, adjusting the consistency with more broth if needed.
Taste and adjust the seasoning if desired.
Serve the soup hot, garnished with your choice of toppings such as crispy fried lentils or fresh herbs.
And if you want to learn more details about how easy it is to make this dish, just click on the video below and watch it now!
I made this soup today. It was very tasty and I have enough for a few days as it is just for myself.