This recipe is for those cold days where you are craving a good soup to warm you up. This goes great with a salad or sandwhich and is perfect for lunch or light dinner. The great thing about this creamy soup is there is no cream in it! This is one of many on the list of favorites in our house.
1 – 2 Butternut squash, peeled, seeded and cut into big cubes**
4-8 Cups chicken broth
1 onion chopped
4 Tbsp butter
1-2 tsp. dill (optional)
pinch of nutmeg, garlic powder & pepper
Croutons (garlic flavor)
** If you need to save time on the peeling and cutting, grocery stores now carry pre-cut squash in the produce section.
Boil squash in chicken broth until mushy. Remove squash from broth with slotted spoon and put in blender or food processor. RESERVE ALL BROTH. Meanwhile, saute onion in butter until tender. Pour cooked onions and butter into blender or FP with cooked squash and add 1 cup of reserved broth. Puree until smooth. Slowly add puree to rest of broth. Add a pinch of dill (opt), nutmeg, pepper & garlic powder. Stir and heat through. Serve with garlic croutons.