Velvet Squash Soup
|Butternut squash||2 Pound (1 Medium Sized)|
|Water||2 Cup (32 tbs)|
|Half and half||2 Cup (32 tbs)|
|Salt||1 1⁄4 Teaspoon|
|Chicken bouillon cube/Envelope||1|
1. Peel and cut butternut squash into 1-inch chunks. In 3-quart saucepan over high heat, heat squash and 1 inch water to boiling. Reduce heat to low; cover and simmer 10 minutes or until squash is very tender. Drain.
2. Spoon squash into blender; cover (with center part of blender cover removed) and blend at low speed until very smooth.
3. In 3-quart saucepan over medium heat, heat squash, half-and-half, salt, pepper, and bouillon until hot, stirring occasionally. Spoon soup into soup bowls; garnish each with a watercress sprig.