Buttercup Squash Soup

1. 1

   Melt butter in large pot over medium heat. Add onion and garlic and saute until tender, about 10 minutes. Add broth, all squash and herbs; bring to boil. Reduce heat, cover and simmer until squash is very tender, about 20 minutes.

2. 2

   Working in batches, puree soup in blender or with an immersion blender. Return soup to same pot and bring to a simmer. Season with salt and pepper. The soup can be made 1 day ahead. Chill. Rewarm over medium heat before serving.

3. 3

   This could easily be converted into a vegetarian recipe by using vegetable broth instead of chicken broth.

* Per serving · 4 servings · Values may vary.

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