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Friday, March 12, 2010

Creamy Butternut Squash Soup

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.

1 comments:

Pamilla

I've never made/tasted anything like this. I'll have to try it!

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