Butternut Squash SoupSubmitted by: JANAR13
4 c. cubed peeled butternut squash
3 med. carrots, chopped
1 stalk celery, chopped
1/2 med. onion, chopped
2 1/2 c. low-sodium chicken broth
Kosher salt and freshly groung pepper
fresh sage or parsley leaves
2 1/2 cups water
Puree the soup in a blender in batches, then return to the pot. Season with salt and pepper and keep warm.
Garnish with sage or parsley.
Serving Size: approximately 4 servings
Number of Servings: 6
Recipe submitted by SparkPeople user JANAR13.