I love this soup - the cayenne gives just the slightest hint of heat, but isn't overbearing.
butternut squash, peeled with seeds removed and cut into 3/4" pieces
14 oz cans broth (you can use vegetable or chicken broth)
How To Make
In large saucepan, combine squash, broth, water and pepper. Cook over medium heat until squash is tender, about 20 minutes.
Blend until smooth (do this by very carefully transferring batches to a blender, using an submersion blender, or, what I do is use a potato masher - I don't mind the slightly lumpy texture at all, and actually prefer it).
Bring mixture just to boiling; reduce heat and simmer uncovered for about 5 minutes. Add butter; stir until melted.
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