2pounds butternut squash, peeled, and chopped into small pieces
1pound russet potatoes peeled and chopped into small pieces
1tablespoonsorange peel
1 1/2quartschicken stock
1/4cup heavy cream
1teaspoon freshly ground nutmeg
Instructions
In a large pot add butternut squash, potatoes, orange peel, and chicken stock. Turn heat up to a medium high heat, and cook potatoes and squash until softened. Remove orange peel. Use either an immersion blender or a food processor, and puree until the soup is smooth. Add heavy cream, nutmeg, taste and season with salt and pepper.
This soup reheats very well. Other things you could add with this soup, would be about 1 teaspoon of curry, or even adding a chopped onion to the soup when boiling the potatoes and butternut squash would also be quite tasty.