Not soap but soup!

I was just whipping this wonderful fall soup & thought I'd share... I'm posting the original recipe ... read to the end though, there's a lot you can do with this recipe.

1/2 pound butternut squash
1/2 c chopped onion
2 T butter
2 c vegetable broth
1/2 c heavy cream
1/2 t fresh ground pepper

Peel & cut squash into cubes. Bake at 400 until soft, about an hour.

In large pot, saute onion in butter until soft. Add squash & broth, cook over low heat 30 min.

Remove from heat & blend until smooth.

Add cream to hot soup & serve.

I've made it that way a million times and its great. It is just as great using leftover mashed squash from a meal. Its good without the cream or using half & half instead. I have substituted apple cider for the veggie broth and yum! It "reheats" great, too. What I generally do is use leftover squash, broth or cider, cook then when it comes to the put it through the blender part, I do that and pour it into containers for the freezer. When I take it out sometimes I add a little milk or cream when I'm heating it up, but most often I don't. Honestly, I almost never measure anything in this recipe.

It is really healthy & filling and is just amazing this time of year. I would have tried sprinkling nutmeg in there too, but its not Thomas' favorite spice so I haven't. :)

Seconds?

So I'm wondering ... would people like to buy "seconds"? Basically product that works properly but isn't pretty for one reason or another? Hmm. Any opinions would be great!