Ekins Express

Butternut Squash Soup

Seriously... the yummiest soup I've made in a long time. Even if you're not a huge squash fan, you've got to trust me on this one. Enjoy!

1 butternut squash
3-4 cups chicken broth
3 Tbs. finely chopped onion
Milk
Sour Cream
Salt
Pepper
Pinch of cumin

Make chicken stock with bullion (I just used two cans of chicken broth). While chicken broth is coming to a boil, peel the squash with a potato peeler. Cut the ends off, cut it in half, scoop out the guts and seeds. Slice the squash into about 1” x 1” cubes ( about what you would slice if you were making mashed potatoes). Chop up the onion. Place onion and chopped squash into boiling chicken broth. Add salt and pepper to taste and a pinch of cumin (I used a teaspoon). Boil for 20-30 minutes or until squash is soft. Remove from heat for a few minutes, then puree. I use a stick blender, but you can use a regular blender or food processor. If the soup is too thick you can add milk and/or sour cream (I used 8 oz. of light sour cream). I like to add a little of both to make it the right consistency and the sour cream makes it a little creamier. Makes about 6-8 servings.