Butternut Squash Soup

1. 1

   Cover the squash in a sauce pan with the stock, add the onion, butter and brown sugar. Simmer until the squash is very tender. If it looks like it needs more stock, add more.

2. 2

   Once completely tender, puree the mixture with the remaining ingredients until desired thickness. Add more cream or maybe a little water if too thick.

* Per serving · 4 servings · Values may vary.

No additional tips available.