Prep time
Cook time
Total time
  • 2 tablespoons olive oil
  • ½ cup chopped onion
  • 4 cups chicken broth
  • 1 butternut squash, peeled and diced
  • ½ cup chopped green chile
  • 12 ounce can evaporated milk
  1. Heat oil in soup kettle over medium heat. Saute onion for 5 minutes.
  2. Add broth, squash, and green chile. Simmer for 20 minutes, until squash is soft.
  3. Use a blender or immersion blender to puree the soup until smooth.
  4. Add evaporated milk. Heat to rewarm.
Recipe by Cooking with Veggies at