Winter Squash Soup

Servings:

Cooking Time:

Ingredients:

• 3 tbsp olive oil
• 3 tbsp butter
• 1 large onion, chopped
• 4 cups water
• 4 cups chicken broth
• 4 cups winter squash, peeled, seeded and medium diced
• 2 carrots, peeled and diced
• ¼ cup parsley, chopped
• 1 tsp thyme
• Salt and pepper to taste

Instructions:

• Heat the oil and butter in a heavy soup pot.
• Add the onions and cook until they are just soft as you don't want to carmelize them.
• Add the remaining ingredients and slowly bring to a boil.
• Reduce the heat and simmer for 45 minutes.
• Carefully add small amounts of the mixture to a food processor or blender.
• Puree the entire batch.
• Add to a new pot and re-warm over low heat. Serve warm.

This recipe works well with acorn, butternut, or Hubbard squash.