CARROT AND
BUTTERNUT SQUASH
SOUP RECIPE
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In a heavy-bottomed pot or Dutch oven, melt butter, sauté vegetables, stirring often. Stir in chicken stock.
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Cook for 20 minutes, then blend in blender until smooth.
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Bring to a boil, reduce heat & simmer for 25 to 35 minutes.
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Blend 1-2 minutes until soup is creamy. Return to pot, heat and enjoy!
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You might also enjoy this Broccoli Cheddar Soup! Swipe up for the recipe!
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