Warming Squash Soup

2 TABLESPOONS OF BUTTERBowls Of Butternut Squash Soup In A Table

1 TABLESPOON OF GOOD OLIVE OIL

1 LARGE ONION CHOPPED

1 15 OZ CAN OF PUMPKIN PUREE (NOT PIE FILLING)

1 ½ POUNDS OF BUTTERNUT SQUASH PEELED AND DICED

4 CUPS OF CHICKEN STOCK OR VEGETABLE BROTH

 

HEAT BUTTER AND OIL IN HEAVY SOUP POT ADD ONIONS AND COOK OVER LOW HEAT FOR 5-7 MINUTES.

ADD REST OF THE INGREDIENTS, SIMMER OVER LOW HEAT FOR 20-30 MINUTES UNTIL SQUASH IS SOFT.

BLEND UNTIL SMOOTH WITH A STICK BLENDER OR CAREFULLY IN A REGULAR BLENDER.

SEASON WITH SALT AND PEPPER TO TASTE.

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