Butternut Squash Soup

(from DBodinPT’s recipe box)

Must blend until completely smooth. Doesn’t taste as good with chuncks.

Categories: Soup

Ingredients

  • 1 1/2# butternut squash cubed
  • 1 1/2 C onion chopped
  • 2 carrots chopped
  • 3 cans (13 3/4 oz) chicken broth
  • 1/2 t salt
  • 2 T butter
  • 1/2 C half and half or heavy cream

Directions

  1. Cook squash, onion, and carrot in broth until tneder (~40 min).

  2. Puree with immersion blender with butter.

  3. Fold in 1/2 and 1/2 and serve.

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