Thursday, April 1, 2010

Creamy Butternut Squash Soup


1/4 cup chopped onion
1 tablespoon of butter or margarine
3 cups of cubed peeled butternut squash
1 medium potato, peeled and cubed
1.5 cups chicken broth
1/4 teaspoon salt
Dash pepper
1/4 cup evaporated milk

1. In a saucepan, saute onion in butter until tender. Add squash and potato; cook and stir for 2 minutes. Add the chicken broth, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15 to 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.

Note: I did not have a potato and it tasted great!

(photo from my
(adapted from Taste of Home Magazine)


  1. We are growing butternut squash this year. If we actually get any, I'll give you some!!