Biglieri Butternut Squash Soup
By Melissa's Corporate Chefs


1 tablespoon Butter
¼ cup Onion diced
1 can Organic Tomatoes diced (14.5 oz)
1 whole Butternut Squash with seeds removed, peeled and diced
1 cup Cream
½ cup Milk
½ tablespoon Sugar
Salt and Pepper to taste
Sour Cream (optional)


In a 2 qt. saucepan, melt butter and sauté onion until soft. Add tomatoes and squash.

Bring to simmer over low heat (do not boil).

Cover and simmer for 25 minutes until squash is very tender.

Remove from heat.

Add squash, tomatoes, and all remaining ingredients to blender and purée (do in batches so blender doesn't overflow).

Serve immediately.

Note: A small dollop of sour cream may be added on top for presentation and richness.