Velvet Squash Soup

  • 1 medium-sized butternut squash (about 2 lbs.)
  • 1 1/4 tsp. salt
  • 1/8 tsp. black pepper
  • Water
  • 1 chicken-flavor bouillon cube
  • 2 cups half-and-half
  • Peel and cut butternut squash into 1-inch chunks. In a 3-quart saucepan over high heat, heat squash and 1 inch of water to boiling. Reduce heat to low; cover and simmer 10 minutes or until squash is very tender. Drain. Spoon squash into blender; cover (with center part of blender cover removed) and blend at low speed until very smooth. In a 3-quart saucepan over medium heat, heat squash, half-and-half, salt, pepper and bouillon until hot, stirring occasionally. Spoon soup into soup bowls and serve.