Did you know that butternut squash is considered a pumpkin in Australia and New Zealand? I also found it very interesting that another word for it is gramma.

Butternut squash is a vegetable full of vitamins. One serving of it will give you 297% of your daily need of Vitamin A and 48% of your Vitamin C!

Over the years I have made this soup with lots of different condiments, but my favorite is when I add a sage pesto.

Butternut Squash

4 lbs butternut squash, cut

4 cups chicken broth

2 cups water

4 tablespoons butter

1 tablespoons soy sauce

1 tablespoons olive oil

4 whole endives, sliced (2 whole leeks, white parts only sliced)

2 large garlic cloves, minced

Salt and pepper, to taste

Combine the chicken broth, water and the squash in a medium pan and bring to boil. Meanwhile, melt the butter in a small pan add the garlic sauté for 2 minutes, add the endives and sauté for about 5 minutes. Add to the boiling squash mixture and simmer at a lower heat for about 20 to 25 minutes until squash is soft.

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Let it cool slightly and with a hand blender inserted in the pot blend until smooth. You can also transport to a full blender if a hand blender is not available.