Warming Butternut Squash Soup
This is adapted from The Soup Bible, by Debra Mayhew. Feel free to tweak, update, and experiment with the great base of flavors in this delicious recipe. Yum!
Servings Prep Time
4people 15 minutes
Cook Time Passive Time
45 minutes 35 minutes
Servings Prep Time
4people 15 minutes
Cook Time Passive Time
45 minutes 35 minutes
Ingredients
Instructions
  1. Melt the butter in a large pan. Add the onions and saute until soft, about 5 minutes.
  2. Add the squash, potatoes and stock; bring to a boil. Lower heat to low and cover, simmering until squash and potatoes are easily pierced with a knife, approximately 35 minutes.
  3. Transfer vegetables and stock in batches to food processor or blender and blend until smooth. *If you have an immersion blender, you can blend the soup right in the pot instead.
  4. Season with salt and pepper to taste. Garnish with sprinkle of chives. Done!
Recipe Notes

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