butternut squash soup

  • 1 tablespoon olive oil

  • 1 large onion, chopped

  • 4 cloves garlic, minced

  • salt & pepper

cook down.

Then add

  • 1 large butternut squash (cubed)

  • 1 box chicken broth

bring to a boil. strain veggies keeping your broth and blend. add blended mixture back into the pot with broth. stir. add sour cream, olive oil, rosemary & homemade croutons as garnish.

Croutons:

Cubed bread, toss in melted butter to coat all sides. season with salt to taste. bake at 400 until golden. toss and rebake for another 3-5 mins.

instructions: sautee onion & green chiles. add broth, chicken & spices. boil until chicken is cooked. remove chicken & shred using two forks. add chicken back to the broth. add remaining ingredients & cook until the cream cheese has melted.

Top with:

  • Diced avocados

  • Sliced jalapeños and/or sliced red onions

  • Sour Cream – because there’s no such thing as too much creaminess!

  • Shredded Cheddar or Monterrey Jack cheese

  • Cilantro or green onions

  • Lime wedges

  • Tortilla strips