Butternut Squash Soup

This was a dinner I made myself when B was on a business trip, it is almost everything he dislikes. Butternut squash is definitely not his favorite, pureed soups are gross to him, and there is sour cream which he puts on the same level as mayo, deep hatred and disgust. In other words, it is perfect, the only thing it is missing is a soft poached egg and it would be over the top for him! I used leftover butternut squash from the freezer and make this lovely dinner up in no time!

Butternut Squash Soup
Serves 2

2 cups cooked butternut squash
3 cups chicken broth
1 large onion, diced
1 Tablespoon minced garlic
1/4 cup milk or cream
pinch of cayenne pepper
salt and pepper to taste
Toppings - I loved the croutons, sour cream, and cheese on mine

1. Heat a splash of olive oil in a large pot on medium-high heat, add the onion and saute until translucent, add the garlic.
2. Add the butternut squash and broth and heat until boiling.
3. Take out a trusty immersion blender and blend that sucker 'til it is smooth. Add the milk/cream and seasonings.
4. Top with your desired additions and serve!