Creamy Butternut Soup

1. 1

   In a 6-qt. stockpot, combine first six ingredients; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 15-20 minutes.

2. 2

   Puree soup using an immersion blender. Or, cool slightly and puree

3. 3

   soup in batches in a blender; return to pan and heat through. If desired, serve with sour cream and chives.

* Per serving · 4 servings · Values may vary.

No additional tips available.