Ingredients
1 medium butternut squash 2 1/2 lbs
2 tablespoons olive oil
1 medium onion chopped
1 1/2 cups water
1 teaspoon salt
1 teaspoon chipotle pepper, seeded & chopped-cans w/Mexican food or
1/2 cup milk
Parmesan cheese, grated if wanted
Preparation
Peel & seed squash, cut into 1/2 inch chunks Heat oil in kettle, add onion & sauté over medium heat til golden - 6 mins Add squash, cook, stirring often, 2 mins Add water, salt & pepper. Bring to boil Lower heat, cover & simmer til squash is tender, 15 mins Sprinkle parmesan cheese if desired Blend squash mixture with milk in small batches Refrigerate until ready to serve
