Butternut Squash Soup

1. 1

   In a large pot add the squash, onion, garlic, bay leaves, and vegetable broth.

2. 2

   Add water if the liquid does not cover the vegetables.

3. 3

   Simmer until the squash can be easily pierced with a fork.

4. 4

   Remove the bay leaves and blend with a hand blender until smooth.

5. 5

   Add the butter and milk and blend again until everything is mixed well.

6. 6

   Serve with a dollop of sour cream and a light sprinkle of chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.