Junction Triangle

Not overly fond of cooking as it is too time consuming however for fall/winter season this is one of my favorite simple recipes.

Butternut squash: 1-2 large
Chicken broth: 2-3 cans
Onion: 1 large
Olive Oil: 1 tbsp
Cream: 1/2 cup*(optional)
Salt
Pepper
Nutmeg: (optional)

Directions:
1. Wash and cut the butternut squash(s) in half.
2. In a large saucepan, Slice and saute the onion in olive until tender.
Add squash, broth, nutmeg, salt and pepper.
3. Bring to boil and cook for 30 minutes or until squash is tender.
4. Puree squash mixture in a blender batches until smooth and then return to saucepan.
5. Before serving, add cream and heat through.

Another option is to Roast the butternut squash(s) cut side down on a sheet in the oven for about 45 minutes at 350 degrees F. Then scoop out the prepared squash but I like to mix all the ingredients together and boil. It's less time consuming.

Enjoy......