Butternut Squash Soup

1. 1

   Cut squash in half crosswise so you can peel it easier. Peel and cut into big chunks. Set aside.

2. 2

   Put a big pot or Dutch oven over medium heat and drizzle in olive oil. Saute garlic and onions for 2 minutes. Remove and set aside.

3. 3

   Saute peppers for about 5 minutes until lightly browned. Set everything aside.

4. 4

   Saute squash for about 10 minutes until slightly browned. Add 1 cup of the chicken broth and 2 cups of water and cook for about 20-25 minutes. The cooking is done when the consistency of the squash is soft and can easily be mashed.

5. 5

   Combine all the ingredients and mash togethe,r adding some of the water to ease the process.

6. 6

   Lastly, put all the mashed pulp back in the pot and add remaining chicken broth and more water in order to reach the consistency desired.

7. 7

   Give everything a stir and season with salt and pepper and cinamon. Simmer for a few minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.