Butternut squash

Additional Metrics
Yield: 6 servings
Cooking time: 40 min

Ingredients

• 2 tablespoons of butter 
• 1 small onion, chopped 
• 1 stalk celery, chopped 
• 1 scallion, chopped 
• 2 garlic cloves + ¼ of a small onion 
• 1 medium butternut squash - peeled, seeded, and cubed 
• 1 (32 fluid ounce) container chicken stock (low sodium) 
• salt and ground pepper for seasoning 

Additional Metrics
Yield: 6 servings
Cooking time: 40 min

Tip

Before you eat put one teaspoon of fat free sour cream or sunflower seeds on top

Preparation:

• In a blender, puree the garlic cloves and ¼ of a small onion and set aside. 
• Melt the butter in a large pot and cook the onion until soft but not brown. 
• Add the Butternut squash cubes, the celery, the scallions and pour in enough of the chicken stock to cover vegetables. 
• Bring to a boil. 
• Reduce heat to low, add 2 tablespoons of puree garlic and onion, cover pot, and simmer 40 minutes, or until all vegetables are tender. 
• Transfer the soup to a blender, and blend until smooth. 
• Return to pot, and mix in any remaining stock to attain desired consistency. 
• Season with salt and pepper. 

Bon appetit!