And Butternut Squash Soup

Total Time: 1 hr 50 mins Preparation Time: 10 mins Cook Time: 1 hr 40 mins

Ingredients

• Servings: 6
• 2 tablespoons olive oil
• 2 lbs butternut squash, cubed
• 3 stalks celery
• 1 1/4 cups cooking
• 2 cups chicken broth
• 1 teaspoon chicken bouillon
• 2 cups water
• 2 tablespoons butter
• 1/2 cup half-and-half
• 1 teaspoon onion powder
• garlic salt, to taste

Recipe

• 1 in one pan, stir fry the celery in a small portion of olive oil. when softened, add a quarter cup of and cover immediately. let simmer for 5 minutes. add 1/4 cup chicken broth and continue to simmer.
• 2 in a separate large saucepan, stir fry the squash on medium heat until bright orange.
• 3 pour in remaining and cover immediately. let simmer for 5-10 minutes.
• 4 add in remaining chicken broth and add in bouillon. add enough water so that the squash is completely covered, about 2 cups. let cook until completely tender (you can test with a fork; if it goes completely through without resistance, it's done).
• 5 combine butternut mixture and celery mixture into a large blender and blend until completely smooth.
• 6 pour back into the large saucepan. add butter, half and half, onion powder and garlic salt. when the butter is done melting in, you're done.
• 7 garnish with cheddar and sour cream, if desired.