The mild sweetness in this soup comes naturally from the butternut squash and sautéed onions. Finished with a touch of nutmeg for a spicy mellowness, it's a perfect cook-weather soup.
NOTE: Use your professional judgement when resizing recipes. Seasoning, cooking times, etc, may require adjustment.
|Vegetable Oil||10 mL||2 tsp|
|Onions, diced||135 g||4 1/2 oz|
|Garlic, chopped||10 mL||2 tsp|
Campbell’s® Condensed Chicken Broth
|Water||1.5 L||48 oz|
|Butternut Squash, diced||1.68 kg||56 oz|
|Nutmeg, grated||10 mL||2 tsp|
|1. Sauté onions and garlic in oil over medium heat. (Take care not to burn garlic).|
|2. Add broth, water, and squash. Heat to boiling and simmer for 30 minutes or until squash is soft.|
|3. Blend using a stick blender. Add boiling water if too thick. Stir in nutmeg.|