Creamy Squash Soup

I served this soup along with the Pesto-Ricotta Quiche tonight. I loved the combo! I just LOVE LOVE LOVE squash and sweet potatoes so anything recipe with those things will make me happy. You could always add a sweet potato to this recipe or try using a different kind of squash.

This is how I cooked the butternut: washed the skin, made a few airways by stabbing it with a knife, placed it in a glass dish and baked it at 400 degrees F for about an hour. Once it cooled, I cut it, removed the seeds and skinned it.

Creamy Squash Soup

• 2 cups cooked squash
• 1/2 cup chopped onions
• 1 tablespoon chopped garlic
• 2 cups chicken broth/stock
• 1/2 teaspoon salt
• 2 tablespoons butter
• 1/2 cup cream
• croutons, for garnish

Saute the onion and garlic in a a little olive oil until golden brown.
In a soup pot, combine pumpkin, sauteed onions, broth, salt and butter. Simmer over medium heat for 5-10 minutes allowing flavors to blend.

Allow to cool down for 10 minutes before throwing it all in the blender/food processor. Add cream and blend until smooth. If you don't like the thickness, slowly add chicken broth, a little at a time until desired result.

Pour into bowls. I drizzled cream and croutons for the garnish. My hubby added cracked black pepper.