Butternut Squash Soup

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Ingredients

• 1 (3-pound) butternut squash, peeled, seeded, and cubed

• 1 large yellow onion, chopped

• 2 Tablespoons butter, salted or unsalted

• 2 cups vegetable broth

• 2 32oz. cartons butternut squash soup

• 1/8 teaspoon cayenne pepper

• 1/4 teaspoon nutmeg

• 2 bay leaves

• 2 chicken bouillon cubes

• Pinch of salt and pepper, to taste

Instructions

1. Caramelize the onions and butter. In a large pot over medium high heat, melt the butter. Add the onions, stirring to mix. Cook until fragrant, about 8-10 minutes. Keep a close eye on the onions so they don't burn!

2. Add the rest of the ingredients to the pot. Bring to a boil, cover, and reduce heat to a simmer. Cook until the squash is tender, 20 to 30 minutes.

3. Blend the ingredients. Remove the pot from heat and remove the bay leaves. Puree the soup ingredients with an immersion blender to the texture of your liking. If you are using a traditional blender, let cool slightly and pour the soup into a blender, working in batches if necessary, and blend until smooth. If your soup is too thick, add up to 1 cup more broth and blend.

4. Season to taste, serve with croutons or crusty bread, if desired.

Notes:

• Store any leftovers in the fridge for up to 4 days, or freeze it for up to a few months.