Butternut Squash Soup

Notes: Originally from the chef at Brightview Great Falls Assisted Living.

Ingredients

1 (2 to 3 pound) butternut squash - peeled, seeded, and cut into 1-inch chunks

2 tablespoons butter

1 medium onion, chopped

1 quart milk

3 tablespoons honey

Dash of cinnamon

Salt (very little) and freshly ground black pepper

Directions

Boil squash in 2 quarts of water for 8-10 minutes. Leave squash and water in pot. In saucepan, melt butter. Add onion and cook until translucent, about 8 minutes. Add onion mixture, milk, and honey to squash and water. Purée mixture. Season with cinnamon, salt, and pepper. Serve.