Your Recipe

Recipe Instructions:

Ingredients
4 cups cubed peeled butternut squash (about 1 pound)
2 medium potatoes (about 1 pound), peeled and cubed
1 medium onion, chopped
4 cups water
1 carton (2-1/2 ounces) chicken noodle soup mix
1 cup half-and-half cream
1/4 teaspoon salt
1/4 teaspoon pepper
Chopped fresh parsley, optional
Directions
Place the first 5 ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, until squash and potatoes are tender, 40-45 minutes.
Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan. Stir in cream, salt and pepper; heat through. If desired, sprinkle servings with parsley.