Friday Family Faves...Butternut Squash-Carrot Soup

Ingredients:
1 tbsp extra virgin olive oil
1 tsp minced garlic
1/4c diced onion
1 butternut squash
1 c. peeled & sliced carrots (~5 large carrots)
2 chicken bullion cubes
3 c. water
Light sour cream (optional)


Using potato peeler, peel your butternut squash, clean out seeds, and roughly chop (larger pieces will prolong cooking time), Set aside.  Peel & slice 1 cup carrots and set aside.

In large pot, sautee onion & garlic in olive oil on medium heat for ~2 min, stirring occasionally.  Add squash, carrots, chicken bullion cubes, and water.  Cover and bring to a boil.  Drop heat & simmer until squash & carrots are tender.  Pour or laddle into food processor or blender and puree until smooth.  Salt and pepper to taste.  Serve with a dollop of sour cream.  Enjoy it chilled in the summer, and serve hot in the fall and winter.