Butternut Squash Soup

yellow soup in a pumpkin shaped bowl
Butternut Squash Soup

3/4 c. onions, chopped
5 cups butternut squash, peeled, seeded and diced
1/2 tsp dried onion flakes
1 apples, peeled, cored and diced
1, 14 oz. can chicken broth
1/2 c. water
salt and pepper to taste
1 tsp Sriracha sauce
1 T olive oil

In a large, high-sided pot, saute onions in 1 T olive oil until translucent. Add diced squash, onion flakes, diced apple, then chicken or vegetable broth and water. Cover and cook over medium heat about 30 minutes. Salt and pepper to taste. Turn off heat, add 1/2 cup cold water to bring temperature down slightly. Puree soup directly in the pot with a mixing wand (or you can do this with a blender). It’s then ready to serve. About 90 calories per cup.


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