Hearty Butternut Squash Soup
Ingredients
- 3 russet potatoes, peeled and cubed
- 2 onions, chopped
- ¼ cup olive oil
- 2 (12-oz) pkg cubed butternut squash
- 1 (32-oz) carton vegetable broth
- 2 cups water
- 1 tsp salt
- ½ tsp pepper
- ½ cup whipping cream
Instructions
- Sauté potatoes and onions in hot oil in a Dutch oven over medium-high heat 6 minutes. Stir in squash, broth, water, salt, and pepper; bring to a boil.
- Reduce heat, and simmer 25 to 30 minutes or until vegetables are tender. Cool 15 minutes.
- Puree soup using an immersion blender or in batches in a blender with center of lid removed so heat can escape.
- Return soup to pot; stir in whipping cream. Cook over medium heat just until thoroughly heated.
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