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Post on 29-Jun-2018
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ButternutSquashSoupIngredients1tblspOliveOil1medium–largeOnion,chopped2lbs.ButternutSquash,peeledandchopped1largeCarrot,chopped3sprigsfreshRosemary4Clow‐sodiumChickenStockorVegetableStock3BayLeaves1CSkimMilkPowderInalargeskillet,overalowheat,sautéonioninoliveoilfor3‐4minutes(don’tcaramelizetheonions).Addcarrotandsquashtosautépanandmixwithonions.Placetherosemarysprigsontopofthesquashandaddthechickenbroththenaddthebayleaves.Covertheskilletandletthemixturesimmerfor12–15minutesoruntilthevegetablesaretender.Aftersimmeringiscompleteremovetherosemarysprigsandthebayleaves.Addtheskimmilkpowderandstiritintothemixture.Usingahandblenderpureethemixtureuntilnochunksleft.Serveandenjoy.
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