Butternut Squash and Chile Soup
Ingredients
- 1 T olive oil
- 2 C chopped onions
- 5 cups butternut squash peeled, seeded and cubed
- 1 cup chopped tomatoes canned, fresh or frozen
- 1 can green chiles 4 1/2 oz
- 5 cups vegetable stock
- 1/2-1 cup milk, half & half, sour cream, cashew cream or nut milk of your choice
- 1/2 tsp salt
- to taste freshly ground pepper
- to taste cilantro or other herbs
Instructions
- Sauté onions in olive oil for 2-3 minutes.
- Add Squash, tomatoes, chiles and broth.
- Simmer for 30-40 minutes until squash is very tender. (if using an Instant Pot use high pressure for 4 minutes with a natural release.)
- Blend soup until creamy. Immersion benders work very well here.
- Stir in 1/2-1 cup milk or cream of your choice, depending on thickness desired.
- Top with freshly ground pepper and chopped cilantro.
