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 goya chicken bouillion

spice to taste

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Preparation

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Put chicken/or vegetable broth in large pot and boil.

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

In the meantime:

Fry the onions and mushrooms in a skillet with a generous amount of oil until browned.

Pour the onion/mushrooms mix into the broth and carrots.

Pour in the quart of squash soup add envelope of goya and simmer  together until all is soft. 

Remove from heat and cool a bit.  

Combine a little at a time in a blender or food processor until creamy.   Serve with soup croutons and enjoy.