Butternut Squash Soup
Serving Size / Yield
- 1 2-3 Lb Butternut Squash
- 3 Tbsp Olive Oil
- 2 Tbsp Butter
- ½ Cup Chopped Carrots
- 1 Medium White Onion, chopped
- 3 Cloves Chopped Garlic
- 1 32 Oz Box Chicken Broth
- ½ Pkg Dried Onion Soup Mix
- 1 Pkg Campbell's Thai Green Curry Skillet Sauce
Start by preheating the oven to 350 degrees.
Take the squash, cut it in half and spoon out seeds.
Take out a baking sheet and place the squash on it.
Then cover squash in olive oil.
Make sure squash in completely cover in oil.
Bake squash face down in the oven. Keep inside for about an hour, until the skin can easily be pierced with a fork.
Remove from oven and let cool. Once cooled, remove the skins.
Melt butter in a large skillet, then add the remaining vegetables and cook on medium heat until they begin to soften.
This will take about 5 minutes. Add squash to the mix and mash with fork.
Next, add the remaining ingredients.
Then mix thoroughly with a spoon and bring to a boil.
Lower heat and let simmer for 20 minutes.
Puree the soup in a food processor and serve.