Butternut Squash Soup
For a 3-4 pound butternut squash
1 medium yellow onion
2 Tbs. olive oil
3 cloves garlic pressed with garlic press or diced finely
2 chicken bouillon cubes dissolved in 2 cups hot water (you can always add more chicken bouillon & water at the end if the consistency is too thick)
1/4 tsp. pepper
Slice squash lengthwise. Bake flesh-side down on cookie sheet/baking dish @ 350' for 45 minutes or until tender. Let cool, then scoop out pulp.
Saute the onion and garlic in olive oil until clear/cooked. Add chicken broth & pepper. Scoop squash from its' shell and stir in. Allow to simmer for about 10 minutes with lid on.
Put soup into blender until smooth. Add more chicken broth to adjust consistency if desired.
THanks Brina McNurlin Bunt this is a yummie one! :)