Creamy Butternut Squash Soup

By ezunich

Ingredients

• 1/4 cup chopped onion
• 1 tbs butter
• 3 cups cubed, peeled butternut squash
• 1 medium potato, peeled and cubed
• 1 1/2 cups water
• 1 1/2 tsp chicken bouillon granules
• 1/4 tsp salt
• dash of pepper

Preparation

Step 1

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.