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Butternut Squash Soup
I love making this soup when the weather is crisp and the leaves are changing colors.
2 Tablespoons Olive Oil
2 Small Onions, sliced
4 Cloves Garlic, thinly sliced
3 Cups chopped, peeled Butternut Squash
3 Cups Water
2 Cups Low Sodium Chicken Broth
Salt and Pepper to taste
Heat the oil in a soup pot over medium heat. Add the onion and garlic. Cook, stirring, until
soft - about 5-6 minutes.
Add the squash, water, and chicken broth. Season with salt and pepper. Bring soup to a
boil, lower the heat, and let simmer for about 30 minutes, or until the squash is tender.
Use an immersion blender to puree the soup until smooth. Enjoy!
2 Tablespoons Olive Oil
2 Small Onions, sliced
4 Cloves Garlic, thinly sliced
3 Cups chopped, peeled Butternut Squash
3 Cups Water
2 Cups Low Sodium Chicken Broth
Salt and Pepper to taste
Heat the oil in a soup pot over medium heat. Add the onion and garlic. Cook, stirring, until
soft - about 5-6 minutes.
Add the squash, water, and chicken broth. Season with salt and pepper. Bring soup to a
boil, lower the heat, and let simmer for about 30 minutes, or until the squash is tender.
Use an immersion blender to puree the soup until smooth. Enjoy!
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