Butternut Squash Soup

Bruce and I have a new favorite soup these days. We started buying President's Choice Autumn Squash soups in those small boxes at the grocery store a couple of months ago. The boxes only hold about one large or two small servings....why can't they make them bigger? But we have been enjoying them anyway. The squash soup is our favorite however we have tried the other kinds and they are pretty good also. Now to the point of this. I decided I could make my own squash soup from scratch pretty easily since I often make home made soups anyway.
I bought a large butternut squash. This is what took the most time in the preparations... peeling and dicing the squash. But other than that it is fairly easy to prepare. And it is a most delicious soup.
Here is the recipe I used...............

Butternut Squash Soup
Serves 4

2 1/2 C Butternut Squash*
4 Cups of Chicken or Vegetable Broth
1 Medium Onion, diced
1/2 tsp Sage or 1 Tbsp of Fresh Sage
1 tsp Thyme leaves (dried)
1/2 tsp Nutmeg
1 Tbsp Butter

In a medium saucepan saute the onion over medium heat until translucent in a little butter (about 1 Tbsp). Add the Butternut Squash and cook 10-20 minutes until tender. If it starts to look like the onions are burning add 2-3 Tbsp of broth. Add sage, thyme & nutmeg and saute for 1 minute. Add remaining broth & simmer for 15 minutes. Allow to cool and puree in a food processor or blender (allow to cool first). Return to stove and re-heat. You can add a little cream or milk if you like.

* There are a couple of options regarding Butternut Squash. You can buy a whole squash (1 med. squash equals about 2 1/2 cups), peel it, and cube it OR you can also buy a bag of already peeled & cubed butternut squash. Another option if you can't get your little hands on a fresh squash is to buy a bag of frozen cubed squash. If you go the frozen route, just thaw it and put it into the onion mixture.

Bon Appetit!