I made this for dinner the night I made my chicken broth.  It was easy and delicious.  Serves four.

Butternut Squash Soup

• 1 butternut squash peeled and cut into one inch cubes (I bought mine precut)
• 3 cups homemade chicken bouillon OR 3 cups store bought chicken bouillon
• 2 tablespoons butter
• the vegetables left over from making the stock OR 1 onion, peeled and quartered
• 1/2 teaspoon ground cinnamon
• 1/2 teaspoon ground cloves
• 1/2 teaspoon ground ginger
• salt to taste

DIRECTIONS FOR USING MY HOMEMADE STOCK: Throw out the parsley, garlic and the skins from the onions.  Keep the rest of the vegetables in the pot along with about 3 cups of the strained broth.  Add the squash and boil until the squash is soft.  Put all the vegetables in the food processor.  Stir the pureed vegetables in the pot with the broth.  Add the butter, spices and salt to taste.  Serve hot with a dab of sour cream or heavy cream if you like.

DIRECTIONS FOR USING STORE BOUGHT STOCK:  Melt the butter in your pot and sautue the onion for a bit until soft.  Add your bouillon and the squash and cook til soft.  Puree the onion and squash in the food processer then stir the puree in to the pot with the broth.  Add the spices and salt to taste.

Related posts:

1. Butternut Squash Soup
2. The Little Red House: Butternut Squash Orzo
3. Sweet Butternut Squash Recipe