Easy Butternut Squash Soup
This is the official soup of Autumn! You'll love the creamy texture and rich flavor and aroma of fall!
Ingredients
1 Butternut Squash, peeled & cubed
1 Onion, diced
32oz Chicken Broth
3 Tablespoons Simply Sunflower Oil
2 Garlic Cloves
Fresh Thyme
Salt & Pepper, to taste
Instructions
Chips Instructions
In a large heavy pot, heat Simply Sunflower Oil over medium heat. Add onion and garlic. Cook for 5 minutes or until softened.
Add butternut squash and vegetable broth. Bring mixture to a boil. Then, cover and let simmer for 15-20 minutes until squash is softened.
Carefully pour the entire contents into a blender. Blend until smooth.
Serve hot with fresh thyme, if desired.
Additional Information
Have a lot of butternut squash leftover from your garden? Make this recipe in large quantities and store in freezer-safe, gallon ziplock bags. It will stay fresh for up to 4 months and be a delicious dinner through winter.
