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Butternut Squash Soup Ingredients 1 tblsp Olive Oil 1 medium – large Onion, chopped 2 lbs. Butternut Squash, peeled and chopped 1 large Carrot, chopped 3 sprigs fresh Rosemary 4 C low‐sodium Chicken Stock or Vegetable Stock 3 Bay Leaves 1 C Skim Milk Powder In a large skillet, over a low heat, sauté onion in olive oil for 3‐4 minutes (don’t caramelize the onions). Add carrot and squash to sauté pan and mix with onions. Place the rosemary sprigs on top of the squash and add the chicken broth then add the bay leaves. Cover the skillet and let the mixture simmer for 12 – 15 minutes or until the vegetables are tender. After simmering is complete remove the rosemary sprigs and the bay leaves. Add the skim milk powder and stir it into the mixture. Using a hand blender puree the mixture until no chunks left. Serve and enjoy.
