Try it Tuesday! Butternut Squash Soup

This recipe takes advantage of the abundance of butternut squash available right now.

Butternut Squash Soup

1 Medium butternut squash peeled and chopped up

1 Large onion

About 4 cups veggie or chicken stock

2 cloves garlic

Salt/Pepper

After you peel and chop the squash and onions you can optionally roast them in the oven until they are soft and caramelized for additional flavor but it’s not necessary.

In a large sauce pan, toss in squash, onion, and garlic along with your stock of choice.  If they haven’t already been roasted, boil until very tender. Once veggies are very soft let the soup cool and either mash it all well with a potato masher or run the whole thing through a blender (or food processor), add more stock if needed.  Heat through and add salt/pepper to taste before serving.

Optional add ins: roasted veggies, avocado, sausage crumbles, parmesan cheese, cooked grains.

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