Butternut Squash
This Butternut Squash Soup recipe is from Martha Callan. She brought it to a fall party at work and it was an instant hit. It is easy to make and can be kept in the refrigerator for up to a week, or easily frozen.

One large or two medium sized Butternut Squash, peeled, seeded and cut into 1 inch cubes.

In a big stock pot, cook 1 large onion in 4-6 tablespoons unsalted butter until
the onion is tranlucent and soft (not brown), about 5-8 minutes.

Add the Butternut Squash cubes and just cover with Swanson's (or other)
Chicken Stock (usually takes 3 regular sized cans or one large can).

Bring to a boil and then reduce heat to simmer until the squash is tender
(about 25 -30 minutes).

When comfortably cool, put through a blender. Put back in pot to heat again and add salt, pepper and any other spices you wish. Martha often adds some curry as well.

Enjoy!

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