Butternut Squash Soup

Jan 29th


Nothing is better during the winter months than a warm bowl of soup for dinner.  My mom gave me this recipe. It’s definitely a must try this time of year!

Butternut Squash Soup:

Together sauté 1 diced carrot, 1 stalk celery, diced, and 1 onion, chopped, 2 tbs light olive oil. Add 4 cups cooked butternut squash, 4 cups chicken broth, and 1/2 tsp. thyme leaves. Cook 30 minutes. Cool. Puree in blender. Put back in pan. Add 1 cup unsweetened applesauce. Heat. Top with croutons and shredded parmesan cheese.

Enjoy! Stay warm this week!

butternut soup