Butternut Squash Soup

So...Fall is here already (unfortunately), and I decided to kick off my first recipe post with a Fall soup. It is deliciously creamy and warms you right up! My mom bought a large butternut squash the other day and was asking me to find the perfect recipe for her...and I did. This is the original recipe I found, but I tweaked a little. Click here to visit the recipe website.

Ingredients:

• Butternut squash: 4 Baby Butternut squash or 1 large ( about 6 cups)
• Chicken bouillon : 5 cubes or single packages
• Onion: 1 medium
• Olive Oil: 1 tbsp
• Cream: 1/2 cup*
• Water: 4 cups**
• Salt
• Pepper
• Nutmeg: (optional)
• Parsley: to garnish (optional)
• Garlic toast : (optional)

Directions:

• Wash and cut the butternut squash(s) in half.
• Roast the butternut squash(s) cut side down on a sheet in the oven for about 45 minutes at 350 degrees F. Then scoop out the prepared squash.
• In a large saucepan, Slice and saute the onion in olive until tender. Add squash, water, bouillon, nutmeg, salt and pepper.
• Bring to boil and cook for 30 minutes or until squash is tender.
• Puree squash mixture in a blender batches until smooth and then return to saucepan.
• Before serving, add cream and heat through. Do not allow to boil.
• Garnish with parsley and serve with garlic toast.

* : The amount of cream in this recipe depends on how rich you prefer your soup. Taste the soup before adding the whole amount. Cream can also be substituted with milk for a healthier recipe. **: This portion can also be easily changed depending on how thick or runny your prefer your soup.

Quick Tips:

• Most grocery stores will sell squash already pre-cut and washed. Buying squash pre-cut is a great way to save time and less stress on your hands (squash is very hard to cut!).
• In my recipe, I used 2% milk - you can use 1% or skim, which ever you have on hand.