Quiet start to the day

Recipe of the day (but it's early): butternut squash soup

1 (20 ounce) package precut butternut squash
1/2 yellow onion, cut into a large diced
1 tablespoon olive oil
S&P
1 (48 ounce) box chicken broth
1/2 cup white wine-this makes a big difference, try not to skip it

Put the cut up squash and onion into a small casserole dish and bake at 350 for 30 minutes.

 When it's done, it should look like this.

 Spoon the squash and onion mixture into a large pot. Place the casserole dish on a burner over high heat, and add a small amount of chicken stock. Bring to a boil, and use a whisk to scrape the browned bits that are stuck to the pan.

 Pour this mixture into the pot with the squash and onion.

 Add the remaining chicken stock as well as the wine and bring to a boil.

 Once boiling, reduce soup to a simmer (turn heat to low) and use an immersion blender-pictured above-to make the soup a smooth puree. Be careful with the immersion blender! You will have boiling hot liquids go flying all over the kitchen if don't place the end of it completely into the soup.

Once blended as shown above, it is ready to serve! It goes well with toasted bread and it's perfect for lunch or light dinner with a green salad.