Creamy Butternut Squash Soup

1. 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. 2

   Cool slightly. In a blender, cover and process soup until smooth. Return to the pan; stir in milk and heat through.

* Per serving · 4 servings · Values may vary.

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