Butternut Squash Soup (Dairy Free)

Serves 4 to 6

Ingredients:

 

  1. Using a potato peeler peel the skin off the entire squash.
  2. Cut the squash into small 1 inch cubes.
  3. Chop up the onion.
  4. Add 1 tablespoon olive oil to a large pot over medium heat.
  5. Add onions, butternut squash, and garlic. Let saute for 5 minutes. Then add broth and seasonings. Cover with a lid and cook for 25 minutes occasionally stirring it.
  6. Once the squash is soft and you easy put a fork through it, add the milk.
  7. Using an immersion blender, blend until creamy and smooth. Taste and add more seasoning if desired.

 

Used: Allclad Immersion Blender

Annieglass Edgey 9″ soup bowl 9″

Lecreuset Dutch Oven

 

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