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.