Soup, Chili, Stew and Dumpling Recipes
Butternut Squash Soup
Ingredients
- Extra light olive oil
- 1 onion, diced
- 2 cloves garlic, chopped
- 3 tomatoes, peeled and diced
- 2 pounds squash flesh, chopped (butternut, pumpkin, etc.)
- Water
- Chives
- Sour cream (optional)
- Fresh ground black pepper
Instructions
- Heat a small amount of olive oil in a large pot. Add the onion, garlic and tomatoes. Cook until the onion is transparent.
- Add the squash and enough water to cover. Bring to a boil; then, cover the pot and simmer for about 15 minutes or until the squash is tender.
- Remove from the heat and puree.
- Garnish with a dollop of sour cream, chopped chives and freshly ground black pepper.