Chop up 1/2 and onion. Add this a chunk of butter to your big sauce pot. I also added a bit of chopped Parsley. (optional)
I cut the squash in half at the fastest part. Then, I cut each section in 1/2 again. Scoop out the seeds and then you can either use a pairing knife to peel the outer skin or a good peeler. I prefer the peeler but couldn't find ours so I used the knife instead. The peeler wastes less.
Cut up the squash into chunks. Brown the butter and onion while you are cutting up the squash.
Once translucent, add squash to the pot with 1 and 1/2 of these boxes of Chicken Broth (or enough to cover the squash by about an inch. I add salt, pepper, and Dill. You could add any number of spices-even Curry if you like.Bring the soup to a light boil and then let it simmer for 20 to 30 minutes until the squash is fork tender.
This immersion blender is brilliant! You just stick it in the pot and make sure to blend up every little bit. Voila! Soup!
I love to add a little bit of Quinoa to my soup. It adds some protein and a nice little crunch. You could add Avocado cut up, or sour cream or even Chia Seeds! It's an easy to do soup and so perfect for Fall and on into the cold winter months. (And CHEAP too!)