Butternut Squash Soup

I wish I had been able to get a better photo of this soup, but I think no photo could do it justice. If you are a fan of squash, you must try this super-easy pureed butternut squash soup. Here's how I made it.

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Boil one bag of frozen butternut squash (I used Hannaford brand) and half an onion (roughly chopped) in a couple cups of water. Add a chicken bouillon cube or boil in stock to deepen the flavor if you want. I also threw in a couple cinnamon sticks because we had them in the cupboard. Add a table spoon of cinnamon to the finished product to achieve the same flavor. When the squash is soft, remove the pan from the heat. Let it cool for a half hour or so.

When the squash is cool, use a slotted spoon to drop the squash and onion (without the liquid) into a blender. Puree for ten seconds. If it looks like you need a little liquid to make the squash move, add it by the tablespoon. It won't take much liquid (if any) to loosen up the squash. Add some black pepper and puree until you achieve a smooth consistency.

I packed this soup up in a Lock-and-Lock (which don't leak!), along with turkey burgers and veggies with hummus for an easy picnic dinner. The soup was filling, flavorful, and 100% satisfying. A lot of people add some kind of cream to their pureed soups. Forgo the cream to get a dense and honest flavor. I'm telling you, this soup is to DIE for-- and super easy! You will enjoy it with (or without) for (or spoon) in hand. Trust me.