Butternut Squash Soup

I was visiting my home away from home, Central Market, and noticed their huge pile and variety of winter squash. Butternut squash soup popped into my mind. It doesn't get more basic than butternut squash soup. It is rich and comforting, but this richness comes from the squash not cream. The most difficult part in making this soup was finding a blender, food processor, or emulsion blender since most of my kitchen is packed in boxes and in storage while our house is on the market. 

1 butternut squash cubed
1 medium onion diced
2 tbs butter
6 cups water
3 Knorr chicken bullion
(you can substitute water and bullion for chicken stock)
1/2 tsp nutmeg
1/8 tsp cayenne pepper


Sautee diced onion in butter until translucent. Add squash, water, and bullion. Bring to a boil and reduce heat. Simmer until squash is tender. Remove squash and puree in blender or food processor, or use emulsion blender until soup is free of lumps. Add nutmeg and cayenne and serve. It is that simple. Try it and let me know what you think!