Butternut Squash Soup

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

Pureed, orange squash soup in a purple bowl and purple plate.

Butternut Squash Soup

In a large, high-sided pot, saute onions in 1 tablespoons olive oil until translucent. Add diced squash, onion flakes, diced apples, then chicken broth. Cover and simmer about 30 minutes. Salt and pepper to taste. Turn heat off, allow to cool for a few minutes, add 1/2 cup cold water. Puree soup directly in the pot with a mixing wand (or you can do this with a blender).  It’s ready to serve. About 90 calories per 1 cup serving. Fore a video demonstration of this recipe, CLICK HERE.

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