Serves: 5
Total Calories: 142
Boil the potatoes in just enough water to cover them until soft. Drain and set aside. Heat the butter in a skillet, add the onions and sauté until softened and starting to brown. Transfer the onions to a blender or food processor with the squash, and potatoes; in batches if necessary. Blend ingredients, adding enough milk to make a thick puree. Transfer the puree to a saucepan. Stir in enough broth or water to make a thick soup. Add salt and gently reheat, do not boil. Ladle into serving bowls and top with sour cream, nutmeg, and pepitas.
This Pumpkin and Potato Solar Soup recipe is from the Sun Oven Cooking Cookbook. Download this Cookbook today.
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