A creamy, thick soup that is surprisingly low in fat. Serve with crusty bread for a hearty lunch, or as a starter to autumn and holiday meals. Freezes and re-heats well.
In large soup pot, add:
1 large butternut squash, peeled and diced
2 medium onions, chopped
2 cloves garlic, chopped
¾ tsp salt
½ tsp ground black or white pepper
1 bay leaf
½ tsp Fines Herbes Herb Blend
Add enough water to just cover the ingredients (too much water results in a thin soup). Simmer until squash is soft, about 20 minutes.
Add 1 can evaporated milk and re-heat.
Remove bay leaf. Puree in blender in small batches.
Garnish with fresh minced chives and croutons.