Velvet Squash Soup
  • 2 lbs Butternut Squash
  • 1-2 Cups Fat Free Half and Half
  • 1 Chicken Bullion
  • Salt and Pepper to taste
  1. 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.
  2. 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)
  3. 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.
  4. Once everything is mixed well, reheat if needed, and enjoy!
I got this recipe from a friend, and I love it because not only is it incredibly easy, it is much lower calorie compared to alot of other recipes out there.