What's Cookin'?: Butternut Squash Soup for Chilly Days Ahead

Don't be intimidated by this odd looking squash -- underneath that tough skin is a wonderful burst of flavor that cooks up quickly and complements any table.

A cup of this wonderful seasonal soup is delicious anytime, but is especially ideal as a starter for a holiday meal. (And even better the next day as part of a light lunch with turkey sandwiches.)

 It’s easy to prepare, nutritious and, if made in large batches, can be frozen.

WHAT YOU’LL NEED

• 1 medium-sized butternut squash

• 1 small onion, diced

• ½ tbs. sugar

• 2 tbs. butter or margarine

• Salt & pepper to taste

• 1 can (15 oz.) chicken broth

• 1 cup milk or light cream (optional)

HOW TO PREPARE

• Peel the squash. Remove seeds and stringy insides. Cut into small chunks. Boil in water until soft. Drain. Mash.

• Meanwhile, in a large soup pot, brown onion in butter until soft (just a few minutes). Add squash, sugar, salt and pepper and broth and cook on medium heat until all is well-blended.

• Using a blender or food processor, puree soup until very smooth. (You may have to puree in batches).

• Return to soup pot, add milk or cream (if you prefer a richer texture) and heat slowly until simmering. Serve hot with chunks of sliced raw apples or with hard crusty bread.