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olive oil
2 tablespoons
yellow onion, chopped
1
frozen butternut squash
2 bags (10 ounces each)
chicken or vegetable stock
2 cups
water
1½ cups
half and half
½ cup
½ packet
Heat olive oil in a large saucepan over medium heat, then add the onions and cook until soft and translucent, about 5 minutes. Stir in the butternut squash, stock, and water and bring to a simmer. Cook until squash is tender, about 15 minutes.
Remove soup from heat and puree until completely smooth using a handheld or regular blender. Once well-blended, stir in the half-and-half and seasoning mix; bring to a simmer and cook for 5 more minutes.
Ladle the soup in bowls and serve hot. (For an extra pop of texture and flavor, garnish the soup with toasted croutons or crumbled bacon.)
