Butternut Squash Soup

Butternut Squash Soup

2 Tbsp unsalted butter

1 onion, chopped

3 lbs butternut squash, peeled, seeded, and cut into chunks

4 cups low sodium chicken broth (or vegetable broth)

2 sprigs thyme, or ¼ tsp dried

Pinch nutmeg (opt)

½ cup whole milk

Salt & pepper

Melt butter and sauté onion in a pot about 5 min. Add all but the milk. Simmer with lid about 20 min till squash is tender. Remove thyme sprig. Blend in batches in blender till smooth. Return to pot and stir in milk. Bring to brief simmer and remove from heat.

-Sheila Madsen