Squash Soup!

Here is the recipe for Erinn's delicious squash soup, served at our last Family Dinner. This is Vermont so even summer will hold a few days when soup is called for. Make two batches and freeze some, it reheats beautifully and can be thinned with water, broth or milk. Babies love it too.

Lunch Lady Squash Soup
Served at our May Family Dinner

(Food processor or blender required to get really smooth soup)
2 Medium/large butternut squash peeled, seeded, chopped into 2 inch pieces
6 Cups chicken or vegetable broth
1 Medium onion peeled and chopped
Salt, pepper, garlic powder
About half a cup of milk or cream (optional)

Place squash, onions, and broth into large soup pot. Bring to a low boil then reduce the heat and simmer until squash and onions are very soft and mushy. In small batches process the mixture in the processor or blender until it is very smooth , adding small amounts of milk or cream if desired. Season with salt , pepper, and garlic powder to taste.

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