Classic Butternut Squash Soup

Our Relief Society tries to do a cooking club once a month. We do it by theme. This month it is at my house and the theme is soups. Here is a recipe I tried from Ladies Home Journal and it turned out pretty dang good. If I have enough time I am going to make the croutons as well that came from Southern Living Magazine.

Classic Butternut Squash Soup
Prep: 30 min Start to Finish: 1 hr 45 min
Ingredients
3 lbs butternut squash, peeled, seeded and cut into 1-inch cubes
2 tbsp olive oil
1 tsp kosher salt
1/2 tsp freshly ground pepper
1 tbsp unsalted butter
2 medium onions, chopped
7 to 8 cups vegetable broth
Snipped fresh chives, for garnish
Directions
1. Heat oven to 350 degrees F. In a large roasting pan, toss together squash, oil, salt and pepper. Roast, stirring once, until tender, about 1 hr.
2. Meanwhile, in an 8-quart stockpot, melt butter. Add onion and cook, stirring occasionally, until golden, about 20 min.
3. Add squash and 7 cups broth; bring to a boil. Reduce heat and simmer 15 min. Transfer soup, in batches, to a blender and purée until smooth; return to pot. Add more broth, if needed, until desired consistency. Salt and pepper to taste. Garnish with chives, if desired. Makes 14 cups.
Nutrition Facts
Calories 130, Total Fat (g) 5, Saturated Fat (g) 1.5, Cholesterol (mg) 4, Sodium (mg) 1140, Carbohydrate (g) 22, Fiber (g) 3, Protein (g) 2

Sweet Croutons
Yield
Makes 3 cups
Ingredients
4 cups French bread cubes
3 tablespoons butter or margarine, melted
1/4 cup sugar
1/2 teaspoon ground cinnamon
Preparation
Toss together bread cubes and melted butter. Combine sugar and cinnamon; add to bread cubes, tossing to coat. Spread in a single layer on a lightly greased baking sheet.
Bake at 375°, stirring occasionally, for 8 to 10 minutes or until golden brown.