Creamy Butternut Soup

By tuqui13

Ingredients

• 1 * 1 butternut squash, peeled, seeded and cubed (about 6 cups)
• 5 * 5 cups water
• 3 * 3 medium potatoes, peeled and cubed
• 1 * 1 large onion, diced
• 2 * 2 chicken bouillon cubes
• 2 * 2 garlic cloves, minced
• * Sour cream and chives, optional

Preparation

Step 1

* In a Dutch oven combine the squash, water, potatoes, onion, bouillon and garlic. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
* Remove from the heat; cool slightly. In a blender, puree mixture in batches. Return to the pan; heat through. Serve with sour cream and chives if desired.

Yield: 10 servings (2-1/2 quarts).