Low in fat but high in fiber, potassium and Vitamin A. This rich and hearty soup is made extra creamy with potatoes and whole milk.
Melt the butter in a medium soup pot or a large saucepan. Stir in the onion and rosemary. Partially cover the pan and cook the onion over moderate heat for 10 minutes, stirring occasionally.
Stir in the garlic and cook another minute. Add the squash, potatoes, chicken stock, and salt and bring to a boil.
Reduce the heat and cover the pot. Cook the soup at a low boil for 20 minutes or until the vegetables are very soft. Remove the pan from the heat.
Using a large slotted spoon, transfer the soup solids and a ladleful of broth to a food processor (do this in batches if your processor is small), placing a dish towel over the blender cover to avoid being splashed by the hot liquid.
Purée the vegetables (or if you prefer, use a potato masher and mash the veggies up right in the pan) and then stir them back into the broth. Stir in the pepper, and the milk, heating for several minutes before serving.
2 tablespoons unsalted butter
1 very large sweet onion chopped
1/2 teaspoon dried rosemary leaves, chopped
2 cloves garlic, minced
5 cups peeled, diced butternut squash
1 cup peeled, diced all-purpose potatoes
3 cups chicken stock
1 teaspoon salt
Black pepper to taste
2-1/2 cups Lehigh Valley Dairy Farms DairyPure Whole Milk