Velvet Butternut Squash Soup

Recipe courtesy of LilOlMrsG

2 lbs Butternut Squash

1-2 Cups Fat Free Half and Half

1 Chicken Bullion

Salt and Pepper to taste

Cube the squash (peeled, and no seeds/pulp) and put it in a large saucepot, cover with about 1 1/2 inches of water.  Boil, then cover and simmer for about 15-20 mins., until the squash is very tender. 

Drain out the water, and blend until smooth (I use a hand blender right in the pot, but you can also put it through a regular blender)

Return squash to the pot, and ass the half and half.  (This is to taste, start with 1 cup, and work up from there) add the crushed chicken bullion and salt and pepper to taste. 

Once everything is mixed well, reheat if needed, and enjoy!