This soup is comforting and flavorful. Gives 8 portions.
Ingredients 1 small butternut squash, diced 1 large leek, sliced 1 sweet potato, diced 2 liters (8 cups) chicken broth, diluted 30 ml (2 tablespoons) first cold pressed extra virgin olive oil Pepper and salt (to taste) Fresh chives, chopped (optional)
Preparation In a very large pot, fry leeks in oil at medium-high heat for 5 minutes.
Add the rest of the vegetables and hicken broth.
Bring to a boil and leave to simmer for 20 minutes.
Turn off the heat and with a hand mixer puree the soup. Add salt and pepper to taste.
Garnish each portion with a pinch of chopped chives.