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Delicious & Easy Butternut Squash Soup
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| Serving Size: 1 cup Number of servings: About 4 | |
| 2 tsp | oil |
| 1/2 | onion, diced |
| 20 oz | butternut squash cubes, (from freezer section) |
| 2 medium | sweet potatoes, peeled and cubed |
| 1 | carrot, sliced or diced |
| 2 | celery stalks, sliced |
| 1 large | garlic clove, minced |
| ------------ | |
| 1-1/2 tsp | BETTER THAN BOULION vegetable or chicken flavor |
| 2-3 c. | water |
| 1/2 tsp. | curry powder |
Salt & pepper (to taste)
DIRECTION:
Saute all veggies (first 7 ingredients) in either oil or water for 3-5 minutes. Add remaining ingredients and heat until cooked through. **If using an Instant Pot, put on the lid, set to "seal" and pressure cook on HIGH for 5 MINUTES. Natural release for 15 minutes.
Puree mixture using an immersion blender stick or a regular blender.
*For an extra treat, pour a tiny dollop of half-and-half and swirl with a toothpick for a fancy design on top.
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