Ingredients
| 2 | tablespoons olive oil |
| 1 | onion, diced |
| 1½ | pounds butternut squash, peeled and cut into 1-inch cubes (about 4 cups) |
| 2 | cups water |
| 1 | cup CHI-CHI’S® thick and chunky salsa |
| 1 | teaspoon HERB-OX® chicken granulated bouillon |
| ¼ | cup half-and-half |
| ½ | teaspoon kosher salt |
| ½ | teaspoon dried basil leaves |
| ¼ | teaspoon freshly ground pepper |
| sour cream as desired |
Directions
In large saucepan, heat oil over medium-high heat. Add onion; cook, stirring frequently, 2 to 3 minutes or until onion is softened.
Add squash, water, salsa and bouillon to saucepan; cover. Bring to a boil. Reduce heat to medium-low. Cook, stirring occasionally, 20 to 25 minutes or until squash is tender.
Let stand 15 minutes. Using immersion blender, purée squash mixture until smooth. Stir half-and-half, salt, pepper and basil into saucepan.
Cook, stirring constantly, 4 to 6 minutes or until heated through and fragrant. Ladle soup into warm bowls to serve.
Place small dollops of sour cream in circular fashion on top of soup, if desired. Gently run wooden pick through sour cream to create swirled effect.
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