Butternut squash soup
This scrumptious soup can work as a first course or as a vegetarian option for your dinner spread.
- 2 pounds of butternut squash, peeled, seeded, cubed
- 2 tablespoons of butter, melted
- 1 yellow onion, diced
- 6 cups of vegetables broth
In a large pot over medium heat, combine the squash, butter, onion, and broth. Simmer for 20 minutes, or until squash is tender. Puree with a hand mixer. Salt and pepper to taste.
Serve with a dollop of sour cream, if desired.