On a crisp, fall evening, I had just finished baking a whole butternut squash for babyhood and had half of the squash leftover. It was a perfect time to make butternut squash soup. I whipped out my Betty Crocker cookbook. This recipe was pretty awesome and the maple-pecan apple salsa added sweet and unique flavor! (If you don’t have pre-baked squash, here’s the recipe from scratch. It also works well in a slow cooker) Ingredients: 2 tablespoons butter or margarine 1 medium onion, chopped (1/2 cup) 1 butternut squash (2 lb), peeled, cubed 2 cups water 1/2 teaspoon dried marjoram leaves 1/4 teaspoon ground black pepper 1/8 teaspoon ground red pepper (cayenne) 4 chicken bouillon cubes 1 package (8 oz)…