Butternut Squash Soup

1 TB oil
1 small onion
1 clove garlic
4 medium carrots, sliced thinly
1.5-2 lb Butternut squash (I've used Banana squash and Hubbard squash successfully as well)
1 medium potato
4-5 cups of water
4-5 tsp chicken bouillon (I use Better Than Bouillon)
salt and pepper to taste
nutmeg (optional)

Saute the onion in a bit of oil. Add garlic towards the end. Add chopped carrots, squash, and potato (think bite sized pieces). Add water until it just about covers all the vegetables (about 4-5 C). Add 1 tsp bouillon  for each C of water and simmer until the vegetables are soft (15-20 min). Puree in blender or food processor.

Season to taste. Because my Better Than Bouillon is reduced sodium, I usually add about 1 tsp salt and a dash of pepper. If it doesn't have a divine flavor, add a bit more salt or bouillon and see if that helps. (Optional: a dash of nutmeg will also go well with the flavors). If you end up seasoning it too strong, adding a bit of milk will tone it down.

Here's a picture to give you an idea of the amount of veggies I use. We had company, so I doubled the recipe.

Amount of veggies for a DOUBLED recipe.