It’s no wonder the coldest month of the year is also National Soup Month. And to keep you warm through the winter, here is a warm and hearty idea for Butternut Squash soup. Start by melting three tablespoons of butter and two tablespoons of olive oil in a large soup pot.
Add one small white onion chopped, and two to two and a half pounds of butternut squash peeled, seeded and cut into cubes. Sauté for five minutes, then add four cups of low sodium chicken broth and one quarter cup of cooking sherry. Bring to a boil, the cover and allow the mixture to simmer on low for twenty five minutes. You’ll want to puree the soup either in a food processor or with an immersion blender then serve with a dollop of heavy cream, bacon, and even crostini.