squash soup

An autumn/winter favorite that we make again and again every year.

Squash Soup
yields about 8-10 servings

1 large onion
6 medium carrots
3 Tbls butter
2 medium butternut squash (peeled and cubed)
7 cups chicken broth
2 tsp salt
1 tsp dried thyme
1/2 tsp pepper
chives

Slow cooker directions
In large frying pan, saute the onions and carrots in margarine for 10-15 minutes stirring occasionally.

Add to large slow cooker along with squash, broth, salt, thyme and pepper.



Cover and cook on low for 8 hours (until vegetables are tender). With immersion blender puree soup until smooth being extra careful not to burn yourself from "splashes". Garnish with chives if desired when serving.



Stove top directions
In soup kettle, saute the onions and carrots in margarine for 10 minutes stirring occasionally. Add squash, broth, salt, thyme and pepper; bring to a boil.

Reduce heat, cover and simmer for 30 minutes (until vegetables are tender). With immersion blender puree soup until smooth being extra careful not to burn yourself from "splashes". Garnish with chives if desired when serving.