Cream Of Butternut Squash Soup Recipe

Ingredients

4 cups cubed peeled butternut squash (about 1 pound)2 medium potatoes (about 1 pound), peeled and cubed1 medium onion, chopped4 cups water1 carton (2-1/2 ounces) chicken noodle soup mix1 cup half-and-half cream1/4 teaspoon salt1/4 teaspoon pepperChopped fresh parsley, optional

Preparation

Place the first 5 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until squash and potatoes are tender, 40-45 minutes.

Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan. Stir in cream, salt and pepper; heat through. If desired, sprinkle servings with parsley.