Ingredients

 

2 quarts vegetable or chicken broths

1 quart creamy butternut squash soup

8 ounces fresh mushrooms sliced

one large onion, sliced

8 large or 12 -14 smaller carrots peeled

one packet chicken bouillion

to taste

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Preparation

1- heat olive oil in a large soup pot then fry the onions and mushrooms until brown

2- Add the chicken or vegetable broth to the pot and bring to boil.

3- Put in carrots and continue boiling until the carrots get soft.:

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3- Pour in the quart of squash soup add bouillon or other spices and simmer  together until all is soft. 

4- Remove from heat and cool a bit. Use an Immersion blender or combine a little at a time in a blender or food processor until creamy.   Serve with soup croutons and enjoy.