Health Butternut Soup
Butternut Squash Soup with Butter Olive Oil Recipe
4 servings (serving size: about 1 cup soup)
-2 tablespoon Sonoma Farm Butter Olive Oil
-3 1/2 cups cubed peeled butternut squash (about 1 1/2 pounds)
-3/4 cup chopped carrot
-1/2 cup chopped sweet onion
-2 1/2 cups fat-free, less-sodium chicken broth
-1/4 cup half-and-half
-1/8 teaspoon salt
-To prepare soup, Add butter olive oil to a large saucepan over medium-high heat. Add squash, carrot, and onion; sauté for 12 minutes. Add chicken broth, and bring to a boil. Cover, reduce heat, and simmer for 30 minutes. Remove from heat; stir in half-and-half and salt.
-Place squash mixture in a blender. Remove center piece of blender lid (to allow steam to escape), and secure blender lid on blender. Blend until smooth.