Ingredients
1 medium butternut squash, peeled, seeded and cubed (about 6 cups)3 medium potatoes (about 1 pound), peeled and cubed1 large onion, diced2 chicken bouillon cubes2 garlic cloves, minced5 cups waterSour cream and minced fresh chives, optional
Preparation
In a 6-qt. stockpot, combine first 6 ingredients; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 15-20 minutes.
Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan and heat through. If desired, serve with sour cream and chives.
