Butternut Squash Soup

1 butternut squash
3-4 cups chicken broth
3 Tbs. finely chopped onion
Milk
Sour Cream
Salt
Pepper
Pinch of cumin

Make chicken stock with bullion ( I use Better Than Bullion brand, but you can use whatever). While chicken broth is coming to a boil, peel the squash with a potato peeler. Cut the ends off, cut it in half, scoop out the guts and seeds. Slice the squash into about 1” x 1” cubes ( about what you would slice if you were making mashed potatoes). Chop up the onion. Place onion and chopped squash into boiling chicken broth. Add salt and pepper to taste and a pinch of cumin. Boil for 20-30 minutes or until squash is soft. Remove from heat for a few minutes, then puree. I use a stick blender, but you can use a regular blender or food processor. If the soup is too thick you can add milk and/or sour cream. I like to add a little of both to make it the right consistency and the sour cream makes it a little creamier. Makes about 6-8 servings.

*My friend (who is an excellent cook) just posted this recipe. It looks delicious, easy and cheap. Let us know if you try it!*