Butternut Squash Soup
Recipe type: Soup
  • 1 medium butternut squash, peeled, seeded, and cubed (about 4 cups)
  • 1 small onion, chopped (about ⅔ cup)
  • 1 medium green apple, peeled and chopped
  • 2 medium potatoes or sweet potatoes, peeled and chopped (about 1½ cups)
  • 3 cups chicken broth
  • 1 Tablespoon oil or butter
  • ½ teaspoon fresh rosemary, snipped into little pieces (or try ¼ teaspoon dried)
  • salt & pepper to taste
  1. Prepare the vegetables.
  2. Heat the oil or butter in the bottom of a pot. Add the onion and sauté until softened.
  3. Add the chicken broth and heat to boiling.
  4. Stir in the vegetables and rosemary. Reduce heat, cover, and simmer until the vegetables are tender. The amount of time will depend on how small you cut them.
  5. Add salt and pepper to taste.
  6. Blend the soup with an immersion blender, or by adding it in batches to a stand blender. The soup should be smooth with no chunks in it.
Recipe by Gluten-Free Homemaker at https://glutenfreehomemaker.com/butternut-squash-soup/