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
-
Cook squash, onion, and carrot in broth until tneder (~40 min).
-
Puree with immersion blender with butter.
-
Fold in 1/2 and 1/2 and serve.