This is the simplest most delicious squash soup you will ever make! My husband loathes squash yet eats this by the pots full! Hope you all enjoy!
Gather a pot large enough for the squash and liquid, a blender, a spoon and the following ingredients:
1. Butternut squash (make sure it's fresh, it's a myth that squash lasts forever)
2. Chicken stock or cubes...now I skip a few steps here, traditionally it calls for celery onion carrot but that is too much chopping for me on a Monday night so I cube it instead!
3. Cream, the good stuff! I use whipping cream, because, why not!
4. A few new potatoes...I use new ones because they don't require a lot of cleaning and eating the skins is the healthiest part
Let's get cooking!!!!
Peal the skin of the squash, making sure to get all the green pith off...it's not very nice looking or tasting. Hollow the insides out, just enough to get the seeds and the gooey stuff out



Now, I fill my pot about half way. If you have noticed, I don't use measuring spoons, etc...which is also why I don't bake desserts ;) The water should cover the squash and potatoes.
You be the judge and let your inner chef tell you what looks right! I have a tip for you later on how to reserve liquid incase you need more in the end. As you can see, I have plopped 2 chicken stock cubes in. You can use vegetarian as well.

Boil, boil, boil



