Savory Butternut Squash Soup

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut off stem end of butternut squash. Split squash in half and scrape out seeds. Place squash halves cut side down in shallow pan of water. Roast 350°F for 35 minutes. Cool squash.

Step 2

Dice onion. Saute in butter till tender.

Step 3

Scoop out flesh of cooled squash into a food processor. Add onion to food processor and half the can of chicken broth. Process till smooth and scrape puree into sauce pan used to sautee onion. Add cream and spices and wisk till combined. Simmer on low for 20 minute. Makes approximately 1 quart of soup.