1 Tablespoon olive oil or butter
1 medium sized butternut squash, seeded and cubed
1 small red onion, diced
1-2 cloves garlic, minced
4 cups vegetable or chicken broth
2-3 Tbl Ultra Gel® depending on desired thickness
1 cup heavy cream (optional)
Place oil in a heavy sauce pan and turn on to medium heat. Add onion and sweat gently for 5-10 minutes until onion is translucent. (You arenâ€™t looking to brown the onion, so you may need to turn down the temperature if it is browning or sizzling too much.) Add garlic and cook for 1 to 2 minutes. Add squash and broth and cook at a simmer until squash is soft, 15-20 minutes. Remove squash to a blender and blend until smooth, or use a stick blender, either option will work. Whisk in Ultra Gel®. At this point you can add salt and pepper and serve, or if you want some additional richness to the flavor add a cup of evaporated milk or heavy cream.
This can be served with crackers or bread and is lovely topped with a little bit of mozarella cheese and bacon bits!
For special diets this soup is a no brainer. Itâ€™s naturally gluten free and can be adjusted for vegetarian or vegan lifestyles by omitting the cream.