Quick Butternut Squash Soup
Ingredients:
- 22 oz. frozen butternut squash
- 1 tbsp. olive oil
- 1 onion, diced
- 1 large carrot, diced
- 2 cloves garlic, minced
- 24 oz. chicken broth
- 1/2 tsp. black pepper
- 1/8 tsp. dried sage
Directions:
- Microwave the frozen squash for 5 minutes.
- In a large soup pot, heat the oil over medium-high heat. Add the onion and carrot and sauté for 5 minutes, or until clear. Add the garlic and sauté for 30 seconds. Add the squash and sauté for 3 minutes. Add the remaining ingredients. Bring to a boil, reduce heat, and simmer for 15 minutes.
- After the soup has cooled slightly, transfer it to a blender and blend until smooth or use an immersion blender in the pot to blend until smooth. If desired, return the pureed soup to the pot to reheat before serving.
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