Butternut Squash Soup
(makes about 11 cups)
1 large onion, chopped
4 tablespoons olive oil
2 teaspoons kosher salt
2 (20 oz.) packages of peeled and cut up butternut squash or 2-3 whole butternut squashes, cut into large chunks
4 tablespoons of Osem Chicken Consomme or 4 chicken flavored bouillon cubes
water (enough to cover the squash in the pot)
Saute the chopped onion and salt with the olive oil in a large pot over medium high heat, about 10 minutes or until soft. Add the two packages of butternut squash and then fill the pot with water until the squash is just covered. Add the 4 tablespoons of chicken consomme and stir. Let pot come to a boil and then simmer on medium heat for about 40 minutes. When the squash becomes soft and mushy, turn the heat off and use an immersion hand blender to puree the soup in the pot. Sprinkle with chopped chives, cilantro, or parsley (if you desire some greens) and serve. Enjoy!!
NOTE: If you want a thinner soup, add more water to the pot after it has been pureed. You might need to adjust the amount of salt to taste. If you want a thicker soup, add another package of squash to the pot and let boil with the rest of it. Also you might need to adjust the salt.
|I was able to fill all these containers and then still have a good portion for lunch tomorrow!|