We love this healthy, hearty winter squash soup! It's made even better when topped with grated cheddar, fried bacon, ham, or sausage, and served with a thickly buttered slice of crusty bread. Mmm! "Scrumdidilly," as my husband would say.
Ingredients:
- 3 Tbsp olive oil
- 3 Tbsp butter
- 1 large onion
- 4 cups water
- 4 cups chicken broth (I use a GF bouillon)
- 4 cups squash, peeled and cut into chunks
- 2 large carrots, peeled and sliced
- 1/4 cup parsley flakes
- 1 tsp. thyme
- sea salt and pepper to taste
Directions:
Heat oil and butter in heavy pot.
Add onion and cook until soft.
Hey! How'd those little fingers get in there?! ;-) Add remaining ingredients and bring to a boil. Reduce heat and simmer until veggies are soft. Carefully add small amounts to blender. Puree the entire batch, add to new pot and warm over low heat.
Optional: Stir in fried bacon or sausage and top with grated cheese.
Enjoy!