Butternut Squash Soup

Depending on the type of squash used and how ripe it is, this soup can be one of the sweeter soups you'll make. Goes great with a Turkey or just a quick lunch in the fall.

Ingredients:

1 large butternut squash
2 small white onions
1.5 knorr chicken flavoured broth cubes
1-2 litres water
2 tbsp butter
salt and pepper to taste
splash of cream/milk

Preheat your oven to 350F. Place the squash on a foil lined tray, and place in over for about 30 minutes to cook. When the squash is soft to the touch and has a nice brown, almost burnt look on the outside, it's done.

Remove the squash from the oven and let sit until cool to the touch. Using a sharp knife, peel off the skin and remove any seeds from inside the fruit. As long as the squash has been properly cooked the skin should peel off easily.

In a saucepan melt the butter on medium to low heat. Thrown in the chopped onions and sautee. When the onions have turned a translucent colour, add in the cubes of squash, knorr broth cubes and water. Raise the heat to bring to a boil, then reduce heat to simmer and keep on for about 10 minutes. Stir occasionally.

Wilde Oscar says: The amount of water you'll need truely depends on the size of your squash. It's better to add to little than too much as you can always add milk and cream later!

Remove the soup from the heat, and allow to cool. After about five minutes, pour  into a blender and puree. This step is important! You want to blend until the soup is a nice smooth texture. You may have to do it in batches, depending on the size of your blender. When complete, return to the saucepan and simmer for another ten minutes. Season with salt and pepper, and add a splash of cream or milk to thicken.