Pureed Cheeseburger Soup

2 tbsp Extra Virgin Olive Oil
227 grams Onions, raw (8oz)
284 gram(s) bell pepper, red, sweet, raw (10oz)
199 grams Celery, raw (7oz)
2 clove Garlic
2 tbsp Kikkoman Lite Soy Sauce
2 tbsp Heinz 57 Sauce
4 tsp Better Than Bouillon - Chicken Base (by OXYMORA)
2 tsp Kosher salt, coarse, Morton (by BLUEJEAN_GIRL)
2 cup Fairlife Ultra-filtered Skim Milk
16 oz Perdue Ground Chicken 8% fat
32 oz Pacific organic Bone Broth, chicken
340 grams Butternut Squash
7 oz Lucerne reduced fat shredded colby jack
Garlic powder, onion powder, Cayenne pepper, black pepper, Italian Herb seasoning to taste

I bought pre-chopped vegetables in my stores produce section, that's why the measurements are kind of odd. Feel free to use any combination of onions, carrots, bell pepper, and celery - about 24 ounces total.
This recipe is kind of high in sodium, I'm still working on tweeking it.

Heat oil over med-high heat, add ground chicken. Break up and cook for a few minutes. Add all vegetables, seasonings, sauces, and bouillon. Stir to combine and cook about 10 minutes. If needed, lower heat to medium so it doesn't burn. Add broth, cover and simmer about 15-20 minutes. Add cheese and milk and puree if desired (careful when pureeing hot food.) Reheat on low if needed.

Serving Size: Makes about 15 8-ounce servings

Number of Servings: 15

Recipe submitted by SparkPeople user DAVIDF1973.