Loaded Butternut Squash Soup
Make your soup extra decadent by topping it with chopped bacon.
Ingredients
- 2 tbsp olive oil
- 1 large yellow onion chopped
- 6 cloves garlic chopped
- 1 large butternut squash peeled, seeds removed, and chopped
- 1 medium russet potato peeled and chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- 4 cups reduced sodium chicken broth
- 15 oz corn
Instructions
- Heat a large pot over medium-high heat and add olive oil.
- Add the onion and sauté for about 5 minutes, until the onion begins to brown. Add the garlic and cook until fragrant, about 1 minute.
- Add the butternut squash, potato, and chicken broth. Bring to a simmer.
- Cover and cook for about 20 minutes, until the squash and potato are fork-tender.
- Add half of your soup into a blender and blend until creamy, about 1 minute. Make sure to vent while blending so the hot liquid doesn't pop the top off.
- Pour the blended soup back into the pot and mix. Add in the corn and heat until simmering and hot.
- Serve and enjoy!
Notes
This recipe is easy to double if you're looking for extra leftovers. It's also great to freeze and pull out on a busy night when you don't have time to cook!