1 pkg. 20 oz. Cut Butternut squash

1 medium onion, chopped (about 1 cup)

1 tbsp. butter

3 cups canned chicken broth

1-2 cups of water as needed

Salt and Pepper to taste

Low-fat sour cream & apple slices for garnish (optional)

 

Bring 1 quart of water to a boil. Ass 1 20oz. Package of cubed Butternut Squash. Cover. Cook until tender. Drain. Cook the onion in the butter is a saucepan over moderately low heat for 5 minutes or until the onion is softened. Add the broth and simmer the mixture for 10 minutes, covered. Add the squash pulp to the saucepan.

 

Transfer the mixture to a blender or a food processor, in batches and puree until smooth. Add enough water to achieve the desired consistency, add salt and pepper to taste. Return the soup to the saucepan and cook it over moderate heat until it is hot.

 

Garnish each portion with a heaping teaspoon of low-fat sour cream and a few apple slices, if desired.

Yields 6 cups.

 

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Butternut Squash Soup