Creamy Butternut Squash Soup

Ingredients: 

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

Directions:
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 recipes.com)
(adapted from Taste of Home Magazine)