A relatively easy and perfect soup for the fall. And it freezes well!
2 Tbsp. olive oil
1 onion, chopped
1 Butternut squash, pealed & cubed--1"
2 cups chicken broth
4-5 cups water
Sweat onions in olive oil & add a pinch of salt. Add remaining ingredients and simmer for 20 minutes. Puree & serve.
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