Directions

1. Cook butternut squash in an oven at 375°F for 60 minutes.

2. Add carrot, onions to jar, close lid, and pulse 5-6 times until veggies are chopped.

3. In a pot, heat oil and add chopped veggies. Sauté for 3 minutes until vegetables begin to sweat.

4. Once vegetables are sautéed, add them back into the blender with 1½ C of water.

5. Using the plunger lid, puree vegetables on speed 8 for 30-40 seconds.
6. Pour veggie puree back into the pot with 1C of chicken stock.
7. Take cooked squash and scoop it into the jar with 1C of stock.

8. Using the plunger lid, puree on 8 for 1½ minutes.

9. Add squash puree in with vegetable puree and stir to combine and bring up to a simmer.
10. Serve and enjoy.