Hidden Valley® Ranch Butternut Squash Soup
- Prep: 5 min
- Cook: 25 min
- Total: 30 min
- Servings: 6
2 tablespoons olive oil
1 yellow onion, chopped
2 bags (10 ounces each) frozen butternut squash
2 cups chicken or vegetable stock
1½ cups water
½ cup half and half
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.)
DID YOU MAKE THIS RECIPE?
Check if you made it
I made it
(3 people made this)
Hidden Valley® Ranchology Rewards
Join the new Ranchology® Rewards program. Fun badges. Delicious rewards. What are you waiting for?Join Now