Butternut Squash Soup

This is lighter than the Winter Squash Soup from Thanksgiving. No cream, although cream would be a lovely addition. It is supposed to be served with Sage and Parmesan Croutons, but I haven't made them yet and not sure if I will.

I used my immersion blender this time. I think the real blender might have done a better job, but I'm not sure. I added quite a bit more chicken stock at the end, because it was too much like squash puree and not enough like squash soup. That diluted the flavor a little, but it's still good in my opinion.

I ate 2 bowls and I'm freezing several containers to pull out for my lunches. Gary isn't as crazy about winter squash as I am, so why waste it on him? Now that I think about it, his folks love it. Maybe I'll send some over.

• Butternut Squash Soup with Sage and Parmesan Croutons (Real Simple Magazine, December 2004-January 2005, p. 330)