Butternut Squash Soup
Ingredients
- 1 - 2 teaspoons olive oil
- 1 cup onion, diced
- 4 cups (1 1/2 pounds) butternut squash, 1/2 inch cubes
- 1 teaspoon allspice
- 1/4 - 1/2 teaspoon thyme
- 2 teaspoons chicken broth/seasoning , instant
- 2 cups water
- 1 cup milk, regular or vegan
- Kosher salt, to taste
- Pepper, to taste
Instructions
1: Heat the olive oil in a large pot.
2: Add the onion, butternut squash, allspice and thyme. Sauté for about 5 minutes or until onions are soft.
3: Stir in chicken broth/seasoning and water. Bring to a boil.
4: Reduce heat to low. Simmer about 15 minutes.
5: Remove from heat. Cool about 20 minutes.
6: Puree the mixture with an immersion blender or in a blender or food processor.
7: Gradually add the milk while you are pureeing the soup.
8: Add salt and pepper to taste. If needed, reheat to desired temperature. Serve.
Notes
You can use cooking spray instead of olive oil if desired.
You can use 2 cups of liquid chicken broth in place of the chicken seasoning and water.
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