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and be aware of any allergies or sensitivities that may affect your health and well-being

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Please Fave the original Here

Another great recipe provided by !

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5 lbs butternut squash, unpeeled weight
2 small yellow onions, sliced
4 garlic cloves, diced
1.5 quarts vegetable broth
1.5 cups milk
Salt
Pepper

1. Peel and cut the squash into 1-inch cubes, removing all seeds.
2. Put the squash, onion, garlic, and broth into a pot and bring to a boil uncovered. The broth will not cover all the squash, but that's okay. Reduce heat and simmer for 10 to 15 minutes. The squash should be tender enough to cut into with a fork.
3. Remove from heat and use an immersion blender until the soup is smooth. Season with salt and pepper, and then pour the milk in.
4. Serve warm, possibly with bread also.

~ Also top with toasted pepitas (shelled pumpkin seeds) !