Winter Squash Soup - Recipes | Pampered Chef US Site

Ingredients

• 1 tbsp (15 mL) olive oil
• 1 medium onion, finely chopped
• 1 medium butternut squash (about 2 lbs./1 kg), peeled and cut into 1" (2.5-cm) chunks
• 2 large carrots, peeled and cut into 1” (2.5-cm) chunks
• 2 garlic cloves, presssed
• 1½ tsp (7 mL) dried thyme leaves
• 4 cups (1L) chicken stock
• 1 can (15 oz./425 g) solid pack pumpkin
• 1 can (12 oz./345 mL) evaporated milk
• 1 tsp (5 mL) salt
• ¼ tsp (1 mL) ground black pepper
• Optional: Sour cream and toasted pumpkin seeds