Easy Butternut Squash Soup

 I LOVE fall! And one of the reasons I love it so is the  abundance of fall veggies like butternut squash. Thankfully you can have fall anytime because you can buy it frozen. MEMAWS version of this soup (which can be served hot or cold) is an easy version that any vegetarian can enjoy.

That little bit of ground nutmeg makes this soup extra fall and the red pepper and onion make it super tasty with a little tang.

I would recommend that you purchase a VITAMIX for pureeing the vegetables. 

• 2 teaspoons olive oil
• 1 large sweet onion, chopped
• 1 medium red bell pepper, chopped
• 2 packages (10 ounces each) of frozen puréed butternut squash, thawed (if you cannot find it pureed, buy frozen, defrost it, microwave it until it's soft and then send it through the processor)
• 1 can (10 3/4 ounces) condensed reduced-sodium chicken broth, undiluted
• 1/4 teaspoon ground nutmeg
• 1/8 teaspoon white pepper
• 1/2 cup unsweetened almond milk

1. Heat oil in a large saucepan over medium-high heat. 
2. Add onion and bell pepper; cook for 5 minutes, stirring occasionally. 
3. Add squash, broth, nutmeg, and white pepper; bring to a boil over high heat. 
4. Reduce heat; cover and simmer for 15 minutes or until vegetables are very tender.
5. Purée soup in a saucepan with an immersion blender or in your Vitamix.
6. Return soup to saucepan.
7. Stir in half-and-half; heat through. 
8. Add additional milk, if necessary, to thin the soup to the desired consistency.

Yield:

4 servings

Serving size:

1 1/2 cups soup