Harvest Butternut Squash Soup

1. 1

   Preheat oven to 350 degrees.

2. 2

   Cut squash in half lengthwise and scoop out seeds and pulp.

3. 3

   Pour 2 cups water into baking dish, and place squash halves into water, cut side down.

4. 4

   Bake for 1 hour or until tender.

5. 5

   Set aside to cool.

6. 6

   When squash is cool, cook diced onions in butter over medium heat in large saucepan until onions are softened.

7. 7

   Add chicken broth and simmer for 10 minutes.

8. 8

   Scoop out squash flesh from the skin, and add to onion/broth mixture.

9. 9

   Puree in batches in food processor or blender till smooth.

10. 10

    Return soup to saucepan; cook over medium heat until hot.

11. 11

    Add milk, salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.