I had some leftover butternut squash, so I decided to use it up by making squash soup. I didn't really follow a recipe, just took some ideas from recipes I had looked at. I love the V8 Campbell's Butternut Squash Soup--especially the little spicy kick it has--and was looking to make something similar. I used
2 cups cooked squash
1 cup chicken broth
1 cup milk
Sprinkle of nutmeg
Bit of cayenne pepper (for that kick I was looking for)
I heated all the ingredients together, pureed in the blender, and topped with a bit of diced Granny Smith apple. Yum!