Butternut Squash Soup

butternut squash soup


1 large yellow onion – diced
1 ½ Tbsp butter or coconut oil
1 medium butternut squash – peeled and diced
5 cups chicken broth
1 ½ tsp nutmeg
1 ½ tsp cinnamon
3 Tbsp brown sugar
1 cup skim milk

Sauté onion in the oil until soft.
Add diced squash and broth and simmer.
Cook until the squash is tender.
Add spices and brown sugar.
Simmer for a few more minutes and add skim milk.
Don’t let it get to a boil after adding the milk!
Puree mixture with a submersion blender, food processor or normal blender.
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