Creamed Butternut Squash Soup - cooking recipe

Ingredients

1 medium butternut squash, peeled and cut into chunks (2 lbs)
2 cups water
1 1/2 tablespoons salt

Preparation

Cook butternut squash in water until soft, about 15 minutes. Let cool to room temperature.
Transfer to food processor and puree until desired consistency is reached. (If you have a lot of water left over, I wouldn't recommend pouring it all into the food processor -- it makes quite a mess!) Add salt to taste.