Butternut Squash Soup
Rich and creamy soup made in less than an hour. Perfect for busy Fall days!
- 1 butternut squash, seeded and cubed
- 1 onion, chopped
- 2 carrots, chopped
- 1 32 oz box chicken stock substitute with homemade bone broth
- ½ tsp nutmeg
- salt and pepper to taste
Add all chopped vegetables and stock to a large pot over medium high heat.
Bring the pot to a boil. Turn down to low heat.
Simmer for 30-45 minutes.
Using an immersion blender, puree the contents of the pot until smooth and creamy.
Add nutmeg, salt, and pepper and stir to combine.
Ready to serve.