Lunch: Creamy Butternut Soup Recipe

Ingredients

1 medium butternut squash, peeled, seeded and cubed (about 6 cups)
3 medium potatoes (about 1 pound), peeled and cubed
1 large onion, diced
2 chicken bouillon cubes
2 garlic cloves, minced
5 cups water
Sour cream and minced fresh chives, optional

Instructions

In a 6-qt. stockpot, combine first six ingredients; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 15-20 minutes.
Puree soup using an immersion blender. Or, cool slightly and puree
soup in batches in a blender; return to pan and heat through. If desired, serve with sour cream and chives.

Add a review for Creamy Butternut Soup Recipe