Creamy Butternut Squash Soup |
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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 2 |
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I lived in Australia for a while, where this soup is served often. When I tried this recipe, I knew I had to have it. I make it often and it's one of my family's favorite recipes. Tiffany Pope, Draper, Utah Ingredients:
1/4 cup chopped onion |
1 tablespoon butter |
3 cups cubed peeled butternut squash |
1 medium potato, peeled and cubed |
1-1/2 cups water |
1-1/2 teaspoons chicken bouillon granules |
1/4 teaspoon salt |
dash pepper |
1/4 cup evaporated milk |
Directions:
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.
2. Cool slightly. In a blender, cover and process soup until smooth. Return to the pan; stir in milk and heat through. Yield: 2 servings.
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