Butternut Squash And Carrot Soup

• 14 ounces veggie Organic, Brother
• 1 yellow onion
• 1 clove garlic minced
• 1 butternut squash peeled and cubed
• 15 baby carrots or about 5 whole carrots cut up
• salt
• pepper

1. Open the can and pour it in a large pot.
2. Add some minced garlic (I use the kind in the jar) and a whole onion cut into pieces. (Don't worry about cutting the onion too small- this soup goes into the food processor at the end anyways.) Put it over high heat.
3. Add one butternut squash peeled and cubed and 15 baby carrots (or about 5 whole carrots) cut up.
4. Cook over high heat, stirring, until the squash is soft.
5. Once it is soft, add the mixture, in two small batches, into the food processor on the highest level for a few seconds.
6. Add salt and pepper to taste and serve.

veggie, yellow onion, garlic, butternut, carrots, salt, pepper

Taken from www.yummly.com/recipe/Butternut-Squash-and-Carrot-Soup-1650733 (may not work)