Danica's Butternut Squash Soup

Butternut Squash- 8 cups, peeled and chopped
Onion- 6 cups, chopped
Trader Joe's Organic Free Range Chicken Broth- 32 oz
Butter- .5 cups- melted
Half and Half- about 1.5 cups

Roast chopped squash and onion in 400 degree oven for 10 minutes. Mix melted butter and 1 cup broth and pour over roasting vegetables. Return to oven and cook for 10 minutes more, or until vegetables are mushy. Remove from oven and mash with a fork or potato masher in pan, then let cool. Transfer mashed vegetables and any juice from the roasting pan into the food processor and process until smooth. Add remaining broth and half and half gradually, alternating until soup reaches desired consistency. Add salt and pepper to taste when reheating.

Serving Size: makes 15 1-cup servings

Number of Servings: 15

Recipe submitted by SparkPeople user DANICAMROSE.