Butternut Squash Soup

On the first weekend that actually feels like fall I couldn't resist making my favorite soup...(photo will be posted later)

(warning this makes a LOT of soup, but I like having it around for a few days)

-1 large sweet onion

-1 stick of butter (8 tablespoons)

-2 medium sized butternut squash

-4 cups of water

-2 cloves of garlic (minced)

-black pepper

-cayenne pepper

-6 chicken bullion cubes

Preheat oven to 400 degrees.  Cut the squash in 1/2 (lengthwise) and place them cut side down on a baking sheet.  Bake for 45 min.

While squash is baking, dice the onion and saute with garlic and 1/2 stick of butter in a large stock pot until onions are clear.  

Once squash is done baking, scoop flesh into food processor (or blender) add 1 cup of water and blend until it's just slightly chunky (if you prefer soup w/o chunks,  then puree away!).  You may need to do 2 separate batches.

Transfer squash from food processor into stock pot and add 2 more cups of water (assuming you added 2 c of water during the puree step).  Add chicken bullion cubes.  Add 1/2 stick of butter.  Add teaspoon of black pepper, and a pinch of cayenne pepper to taste.

Cook on med/low until soup begins to slightly bubble (20 min).  Serve with crusty bread or crackers.  Then retire to the couch for nap.