Sweet & Savory Butternut Squash Soup

This soup takes a little bit of time but is worth it! It is warm and comforting on a chilly fall day. The cheese in the soup is optional but it truly adds a creamy, salty savoriness.

Serves 6-8

Approximately 2lbs of Butternut Squash, cut into pieces 

2 Tbsps Butter  

1 Medium Yellow or White Onion, diced 

14 Oz Can of Low Sodium Chicken Broth

1/2 Cup Skim Milk

1/2 Cup Half and Half or Cream

2 Oz Asiago Cheese, shredded 

Additional Cheese as Topping (optional)

Bring a pot of water to boil and add the squash, cooking covered until fork tender. It should take about 10 minutes depending on the size of the peices. 

While squash cooks, melt butter in a nice sized soup pot. Add the onion and cook until soft, about 5 minutes. Once squash is cooked, drain and add squash to onion and butter. Use a potato masher and smash up the squash. Add the chicken broth and bring mixture to a simmer. Simmer for about 10 minutes.

Finally add cream, milk and cheese to mixture. I recommend keeping the dairy out while soup is simmering so it is not super cold when you add it! Stir to combine and mix cheese so it melts. Once all mixed you are ready to serve! Top with a sprinkle of cheese if you like!