Butternut Squash Soup

By Ginny's Recipe Collection

This hearty soup is a great way to warm you up on a chilly Fall day. Pair it with a grilled cheese sandwich for a simple but satisfying lunch.

Servings: 6

Prep Time: 10

Cook Time: 25

Ingredients

4 cups butternut squash cubed, from 1 medium butternut squash
1 tbsp butter
1 yellow onion or 1/2 large Vidalia onion
2 cloves garlic minced
2 cups chicken stock I use Better than Bouillion Chicken base
1/2 cup milk whole or 2%

Instructions

Melt the butter over medium heat in a stock pot. Add the onions & garlic. Turn the heat down to medium low and sauté for 5-8 minutes until the onion are translucent.
Raise the heat to medium. Add the butternut squash and chicken broth.
Once the mixture starts to boil, put on the lid and lower the heat to low. Cook for 20 minutes until the squash is soft.
Turn off the heat. Allow the soup to cool.
Pour the soup into a blender. Blend until smooth. Slow add a half cup of milk. Blend well. For a thinner consistency, add more milk.

Notes

The soup tastes wonderfully smooth and rich on its own. There is no need to add heavy cream to it. In fact, doing so, will make not thin the soup sufficiently and it will make the soup very pale in color. The milk allows the soup to retain its vibrant orange color.