Butternut Squash Soup

I made this recipe at Thanksgiving as a starter last year, and it was wonderful once I added a few extra ingredients. So I tried it again as a light dinner last night. I used my father-in-law's new immersion blender for the first time, and I really want one of my own now. If you don't have one, just blend the soup in batches in your regular blender.

Ingredients:

1 Tbsp butter
1 butternut squash, about 1 1/2-2 pounds, peeled and cubed
2 large carrots (or about 3/4 cup), peeled and chopped
1/2 cup chopped sweet onion
2 1/2 cups low-sodium chicken broth
1/4 cup whole milk or half and half
1/2 tsp salt
pinch of saffron
1/4 tsp thyme
1/4 tsp sage
1/2 tsp oregano
1/4 tsp basil
1/4 tsp ground black pepper

Melt butter in a large pot, letting it cover the bottom. Drop in squash, carrots, and onion and sauté for 12 minutes, stirring occasionally.

Add chicken broth, bring to a boil. Add the herbs and pepper and mix together, then cover and reduce heat to low, simmering for 30 minutes. Then turn off heat and add in milk and salt.

Blend all together well with immersion blender or regular blender until soup is smooth.

Feeds 6 people.