1. Place olive oil in a heavy bottom pot. Add the onions
and cook until translucent. Add squash and broth.
Bring to a boil, turn stove down to medium-low heat,
and simmer until tender for about 25-30 minutes.
Cool to room temperature.
2. Place the soup in the Pitcher. Blend on HIGH until
smooth.
3. Return to the pot. Add the cream, nutmeg, salt, and
pepper. Simmer until heated through.
4 cups butternut squash, peeled and cut into ½”
pieces (1 medium squash)
½ small yellow onion, chopped
2 tablespoons butter
1 tablespoon olive oil
3 cups chicken broth
1 cup half & half cream
1
∕
8
teaspoon nutmeg
Salt and pepper to taste
*For a low fat version, substitute milk or vegetable
broth for the cream.
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