VELVET SQUASH SOUP
- 2 lbs Butternut Squash
- 1-2 Cups Fat Free Half and Half
- 1 Chicken Bullion
- Salt and Pepper to taste
Cube the squash (peeled, and no seeds/pulp) and put it in a large saucepot, cover with about 1 1/2 inches of water. Boil, then cover and simmer for about 15-20 mins, until the squash is very tender.
Drain out the water, and blend until smooth (I use a hand blender right in the pot, but you can also put it through a regular blender)
Return squash to the pot, and add the half and half. (This is to taste, start with 1 cup, and work up from there) add the crushed chicken bullion and salt and pepper to taste.
Once everything is mixed well, reheat if needed, and enjoy!