Butternut Squash Soup

From Miss Mary's Kitchen...
Want something really good for a cold winter evening?
Try this Butternut Squash Soup Recipe I dreamed up one night!


BUTTERNUT SQUASH SOUP

2-3 lbs butternut squash
36 oz chicken broth
Salt and pepper to taste

Slice squash lengthwise, remove seeds.
Cover cookie sheet with aluminum foil and spray with Pam
Place squash on cookie sheet, cut side down.
Bake 1 hour at 350 or until done... Remove from oven and cool

When cool enough to handle, peel off skin.
Cut into chunks and put into blender in batches with small amount of chicken broth.
Process until smooth
Transfer to large pan and add remaining broth.
Add salt and pepper to taste

Note - I have quartered an onion and baked with the squash, and processed. - Good addition