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Sassy Butternut Squash Soup

It is C-O-L-D in Chiberia – I mean Chicago – and cold=soup for dinner in my book.

This has been our winter favorite – exceptionally tasty, surprisingly healthy, and incredibly easy.

Sassy Butternut Squash Soup

What you need

1 large onion (or two little ones)
2 apples (any kind peeled and cored)
2 cups of carrots
Spoonful of chopped garlic
2 lb Butternut squash cubed
1-1/2 qt (1500 mL) chicken stock
2 – 16 ounce jars of mild salsa
salt and pepper to taste

You can also add

1 box Minute Rice + Quinoa mix prepared
Whole rotisserie chicken – deboned and chopped

How to make it

  1. Bring all ingredients (except corn starch and any add-ins) to a boil, lower temp and cook until carrots are soft.
  2. Using an immersion blender blend until smooth.
  3. Add 1 tbsp corn starch, mixing until blended.
  4. Add rice & chicken and enjoy!