My favorite soup of all time!
It's easy, takes very few ingredients and the flavor and texture are too die for!
Serve with GF crackers or a GF grilled cheese sandwich.
Creamy Butternut Squash Soup
1/4 cup chopped onion
1 T. butter
3 cups cubed, peeled butternut squash (I use 3 cups frozen butternut squash)
1 medium potato, peeled and cubed
1 1/2 cups water
1 1/2 t. chicken bouillion granules (or vegetable bouillion for vegetarian)
1/4 t. salt
Dash of pepper
1/4 cup evaporated milk
In a small saucepan, saute onion in butter until tender. Add squash and potato; cook and stir for 2 minutes. Add the water, bouillion, 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 pan; stir in milk and heat through.