Butternut Squash Soup

Name: Butternut Squash Soup
Ingredients: 6 cups seeded Butternut squash; 1/2 teaspoon Butter Buds Sprinkles (you can use margarine if you don't have Butter Buds); 1/4 teaspoon ground or fresh thyme; 1/2 teaspoon salt; 1/4 teaspoon ground white pepper; 3 cups water; 3 chicken bullion cubes; 4 tablespoons honey; 1 teaspoon minced ginger; 3 ounces skim milk; 1/4 teaspoon nutmeg

11 ingredients

4 steps

Ingredients

6 cups seeded Butternut squash
1/2 teaspoon Butter Buds Sprinkles (you can use margarine if you don't have Butter Buds)
1/4 teaspoon ground or fresh thyme
1/2 teaspoon salt
1/4 teaspoon ground white pepper
3 cups water
3 chicken bullion cubes
4 tablespoons honey
1 teaspoon minced ginger
3 ounces skim milk
1/4 teaspoon nutmeg

Directions

1

1. Cut the squash lengthwise and take the seeds out. Cover the top with plastic wrap and microwave for 8 minutes for a small squash (about 2 cups) then adjust for larger ones. Microwave until tender in the middle with a knife. Let cool for 10 minutes
2

2. Scoop the flesh from the skin into a stock pot and add the Butter Buds, thyme, salt, pepper, water, chicken bullion, honey, and ginger.
3

3. Bring to a boil stirring constantly with a whisk. Remove from the heat and add the milk and nutmeg. Let cool
4

4. In a blender or food processor blend to a puree. Serve hot.