butternut squash soup

Squash soup is fabulous! It is warm, smooth, and tasty! I can’t give the original source of this recipe because I was given this recipe card as part of a gift. I changed some of the requirements to my own liking and it was delicious!

Butternut Squash Soup

Gather the following ingredients:

2 lbs butternut squash – peeled, halved, seeded and cut into 1in pieces (it’s basically one full squash)
1.5 cups of diced onions
2 carrots
3 13.75 oz cans of chicken broth (I substituted 12 oz or so with water for less sodium)

Method:

In a saucepan, simmer all ingredients – uncovered for 40 minutes or until the squash is very tender. (This can take less time depending on the type of stove).

Puree ingredients, (after tender), in a blender or food processor with 2 tbsp of butter. Original recipe called for 1/2 cup of heavy whipping cream to be whisked into mixture, but I added a half cup of almond milk, instead.

Garnish with a couple sprinkles of nutmeg!

Yum yum! Enjoy!!