Ingredients
1/4 cup chopped onion1 tablespoon butter3 cups cubed peeled butternut squash1 medium potato, peeled and cubed1-1/2 cups water1-1/2 teaspoons chicken bouillon granules1/4 teaspoon saltDash pepper1/4 cup evaporated milk
Preparation
In a small saucepan, saute onion in butter until tender. Add squash and potato; cook and stir for 2 minutes. Add the water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
Cool slightly. In a blender, cover and process soup until smooth. Return to the pan; stir in milk and heat through.
