HARVEST BUTTERNUT SQUASH SOUP

Steps:

• Preheat oven to 350 degrees.
• Cut squash in half lengthwise and scoop out seeds and pulp.
• Pour 2 cups water into baking dish, and place squash halves into water, cut side down.
• Bake for 1 hour or until tender.
• Set aside to cool.
• When squash is cool, cook diced onions in butter over medium heat in large saucepan until onions are softened.
• Add chicken broth and simmer for 10 minutes.
• Scoop out squash flesh from the skin, and add to onion/broth mixture.
• Puree in batches in food processor or blender till smooth.
• Return soup to saucepan; cook over medium heat until hot.
• Add milk, salt and pepper to taste.