Butternut Squash Soup
- 1 large butternut squash
- 1/2 piece of calabaza squash
- 1/2 cup of baby carrots
- 2 tbsp of olive oil
- 4 cups chicken broth
- salt, pepper, and parsley to taste
- Preheat oven to 375°F. Clean, peel, and dice the two varieties of squash. Place squash and carrots on a large baking pan, and drizzle with olive oil. Bake for 20-25 minutes until squash and carrots is soft and browned.
- Once the squash and carrots are soft, add to a large soup pot. Add 4 cups of chicken brother and bring to a boil, then lower to a simmer. With an immersion blender gently start pureeing the soup. Once the soup is pureed to your desired consistency, add salt, pepper, and parsley to taste and simmer until ready to serve. Enjoy!
Side Suggestions: crusty bread, salad
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