Creamy Butternut Squash Soup Recipe
I had first tried Butternut soup at a restaurant and wanted a recipe to make at home, I found this recipe and its better than the restaurant version I had tried!
|1/4 cup||chopped onion|
|3 cups||cubed peeled butternut squash|
|1||medium potato, peeled and cubed|
|1 1/2 cups||chicken broth|
|1/4 cup||evaporated milk, or cream|
In a small saucepan, saute onion in butter until tender. Add squash and potato; cook and stir for 2 minutes. Add the water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
Cool slightly. In a blender, cover and process soup until smooth. Return to the pan; stir in milk and heat through. Yield: 2 servings.