* This recipe is wonderful - especially after the summer season where squash is abundant!
2 pounds butternut squash, cubed
2 onions, chopped
1 T. butter
4 C. vegetable or chicken broth
1/2 C. 2% or skim milk
salt and pepper to taste
In a big pot boil the squash and onions until tender and drain off the water. Peel the squash. Add the onions and squash with the butter, broth, and milk in a blender or food processor and puree. Pour back into the pot to warm on low and enjoy!!!
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