Butternut Squash Soup

By Tangie2010

Ingredients

• 1 Butternut Squash, peeled, seeded & chopped
• 1 Onion, peeled & quartered
• 1 Potato, peeled and quartered
• 1 quart Chicken Broth
• 1/2 to 1 cup Whole Milk
• 2 Tbsp EVOO
• Salt and Pepper

Preparation

Step 1

Preheat oven to 400F. In a 9 x 13 inch baking dish, toss the squash, onion, and potato with olive oil. Season with salt and pepper. Bake until tender, 45 minutes to 1 hour.

Transfer the vegetables and any juices to a large soup pot. Add the chicken broth and bring to a simmer over medium-high heat. Remove from the heat and, using an immersion blender, puree until smooth.

Stir in the milk, according to desired thickness, and season with salt and pepper.