Butternut Squash Soup

I just made a yummy, super simple butternut squash soup.

I cut a butternut squash in half (long way.) I baked in oven for about an hour (with cut side up.)
I put cut up onion and half a stick unsalted organic butter in a pot. I sauteed onions. Then I added about 4 cups veggie broth (I had it frozen in freezer, I added it right from freezer.) I added sea salt and pepper. Once broth melted I added butternut squash (that is scooped out and cut into small even chunks. I cooked between medium and high with no lid (to evaporate some of the water.) I did this about 30 min. Then I put whole thing in blender. I hit pulse for about a minute. Yum! Looks like I have about 5 servings.

This soup cost about $2.50. The butter and butternut squash was organic. The veggie broth was made from the ends of mostly organic veggie scraps that would usually just go in compost (including carrot tops.) The onion I got for free. The pepper was also organic. So for about .50 cents a serving we have an almost entirely organic soup, made with no preservatives, and stock full of vitamins.

-Becky