Butternut Squash And Carrot Soup

1. 1

   Open the can and pour it in a large pot.

2. 2

   Add some minced garlic (I use the kind in the jar) and a whole onion cut into pieces. (Don't worry about cutting the onion too small- this soup goes into the food processor at the end anyways.) Put it over high heat.

3. 3

   Add one butternut squash peeled and cubed and 15 baby carrots (or about 5 whole carrots) cut up.

4. 4

   Cook over high heat, stirring, until the squash is soft.

5. 5

   Once it is soft, add the mixture, in two small batches, into the food processor on the highest level for a few seconds.

6. 6

   Add salt and pepper to taste and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.