Ingredients (7)
-
olive oil 2 tablespoons
-
yellow onion, chopped 1
-
frozen butternut squash 2 bags (10 ounces each)
-
chicken or vegetable stock 2 cups
-
water 1½ cups
-
half and half ½ cup
Steps (3)
-
1
Heat olive oil in a large saucepan over medium heat, then add the onions and cook until soft and translucent, about 5 minutes. Stir in the butternut squash, stock, and water and bring to a simmer. Cook until squash is tender, about 15 minutes.
-
2
Remove soup from heat and puree until completely smooth using a handheld or regular blender. Once well-blended, stir in the half-and-half and seasoning mix; bring to a simmer and cook for 5 more minutes.
-
3
Ladle the soup in bowls and serve hot. (For an extra pop of texture and flavor, garnish the soup with toasted croutons or crumbled bacon.)
Did you make this recipe?
I made it
(41 people made this)
Notes
Keeping Notes? Save 'em here.
Click the button below to login or create an account!