Ingredients
4 cups winter squash, peeled, seeded and medium diced
2 carrots, peeled and diced
4 cups chicken broth
3 tbsp olive oil
3 tbsp butter
1 large onion, chopped
4 cups water
¼ cup parsley, chopped
1 tsp thyme
salt
pepper, to taste
Preparation
Heat the oil and butter in a heavy soup pot.
Add the onions and cook until just soft.
Add the remaining ingredients and slowly bring to a boil.
Reduce the heat and simmer for 45 minutes.
Carefully add small amounts to a food processor or blender.
Puree the entire batch.
Add to a new pot and re-warm over low heat.
Serve warm.
