This is my favorite fall/winter time soup. Super easy to make, so healthy and easy on the waistline. The wonderful thing about this recipe is you can substitute butternut squash for pumpkin, mushrooms or potatoes for any type of cream soups.
Ingredients:
Butter or extra virgin olive oil- one or two tablespoons
Onion – chopped
Butternut squash -peeled and cubed – 2-3 pounds
Couple of potatoes or one apple- peeled and cubed – Optional
4 cups chicken broth
1/2 cup Skim milk or cream
Desired seasonings – salt, pepper, nutmeg, any soup type seasoning
Directions:
1. In a 3 quart or bigger pot, sauté the onion in the butter/EVOO
2. Bring potatoes and butternut squash to a boil in the chicken broth, then lower to a simmer for approx. 30 minutes or vegetable are soft
3. You can use any type of food processor or blender to puree the veggies, return back to pot
4. On low, add seasoning and milk
Serve and Eat!
I freeze and store my soup in 4 or 8 ounce freezer friendly bowls to eat at a later time.
