3teaspoonsgranulated chicken boullionto make vegetarian, replace chicken bullion with vegetable bouillon
1/4teaspoonfreshly ground black pepper
1/8teaspoonchipotle pepper
2teaspoonschopped garlic
1halfmedium onionchopped
1tablespoonolive oil
1medium butternut squashpeeled, seeded, & cut into 1” cubes
4cupswater
Instructions
Heat olive oil in 6 quart pot and saute garlic and onion for a few minutes.
Add squash and saute briefly. Pour in water and the rest of the ingredients.
Simmer in pot over medium heat for 12-15 minutes.
Remove from heat and use blender to puree (in batches if necessary) until smooth...The best kitchen gadget to use for this would be an immersion/hand blender if you have it!