BUTTERNUT SQUASH

BUTTERNUT SQUASH
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from the kitchen of Nicki Schroeder I have been making this soup for years. Love it!
  • CourseSoups
BUTTERNUT SQUASH
Votes: 0
Rating: 0
You:
Rate this recipe!
Print Recipe
from the kitchen of Nicki Schroeder I have been making this soup for years. Love it!
  • CourseSoups
Ingredients
  • 1.5 pounds butternut squash peeled and diced (2 1/4 cups)
  • 1 pound sweet potatoes peeled and diced (2 1/4 cups)
  • 1 tablespoon garlic minced
  • 1 smallish onion diced
  • 4 cups low sodium chicken broth
  • 1 tablespoon olive oil
Instructions
  1. Sauté onions with olive oil in soup pot.
  2. After sauté is finished, add the remaining ingredients and bring to a boil.
  3. Cover pot and simmer for about 40-45 minutes.
  4. Puree in blender (careful it’s hot!).
  5. After you purée the soup, if it's too thick for your liking, mix in some warm water 1/4 cup at a time. Sometimes this is necessary, if you use too much squash or sweet potato.
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