1. Boil 1 L water in a saucepan. 2. Cut squash into cubes. 3. Cut off top and bottom of carrots, peel them and cut them into 1/3-inch-thick disks. 4. Clean the leak, reserve a part of it for garnish and slice the rest. 5. Peel the potato and cut into stew chunks. 6. Add vegetables to saucepan, add 2 tbsp oil and 1/2 tsp salt, or to taste. Cover and let cook 25 minutes on medium heat. 7. Remove vegetables from heat. Blend with hand blender until smooth and creamy. Before serving in bowls, garnish surface with fine strips of leek. ---------------------------------------------------------------------------
Nutrition
Ingredients
