Butternut Squash Soup
- 1/4 onion, chopped
- 1 T butter
- 3 c butternut squash, peeled and cubed
- 1 med potato, peeled and cubed
- 1 1/2 c water
- 1/1 /2 tsp chicken bouillon granules
- 1/4 tsp salt
- 1/4 c evaporated milk
Saute onions until tender. Add squash and potato and cooking, stirring for 2 minutes. Add water, bouillon and seasoning and bring to a boil.
Reduce heat, cover and cook 15-20 minutes until tender.
Place in blender and process until smooth.
Return to pan, add milk and heat.