An easy soup with a healthy, Holiday twist. It's bright orange color adds to it's vibrant taste.
1-2 Medium Size Butter Nut Squash
1 Medium Onion Diced
Oil for Frying
No nutrition information available
Peel, cut, and clean the squash. Place it in a pot big enough to hold the squash plus enough water to just cover it. Wash the leek and slice it in three. Add to the pot. Cover and cook over medium flame until the squash is soft and half of the water has boiled out. While the squash is cooking, fry the diced onion in a frying pan with just enough oil to brown it. Blend the cooked squash, with the remaining water and leeks, using a Cuisinart smart stick hand blender.
Add the fried onions and serve. Enjoy with or without your favorite croutons.