Butternut squash soup

This scrumptious soup can work as a first course or as a vegetarian option for your dinner spread.

Ingredients:

• 2 pounds of butternut squash, peeled, seeded, cubed
• 2 tablespoons of butter, melted
• 1 yellow onion, diced
• 6 cups of vegetables broth
• Salt
• Pepper

Preparation:

In a large pot over medium heat, combine the squash, butter, onion, and broth. Simmer for 20 minutes, or until squash is tender. Puree with a hand mixer. Salt and pepper to taste.

Serving suggestion:

Serve with a dollop of sour cream, if desired.

Irene Milito