This soup is comforting and flavorful. Gives 14 to 16 portions.
1 small butternut squash, diced
1 large leek, sliced
Sweet potato, diced
Liters (8 cups) chicken broth, diluted
30 ml (2 tablespoons) first cold pressed extra virgin olive oil
Pepper and salt (to taste)
14 to 16 stems fresh chives, chopped (optional)
In a very large pot, fry leeks in oil at medium-high heat for 5 minutes. Add the rest of the vegetables and chicken 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.
Equivalences for 1 portion