Aussie Butternut Pumpkin Soup

1. 1

   Cut squash into manageable pieces, remove the seeds and peel.

2. 2

   Place into a large saucepan and add stock& garlic powder.

3. 3

   If stock does not cover squash, add some water until squash is just covered.

4. 4

   Boil until squash is soft& yields easily to being poked with a fork (do not cover).

5. 5

   Amount of stock should reduce slightly.

6. 6

   Remove from heat.

7. 7

   Using a hand-held blender, puree squash& stock together.

8. 8

   Place back on low heat& add cream cheese and black pepper.

9. 9

   Cook until blended, then add sour cream.

10. 10

    Serve with a swirl of cream, if desired.

11. 11

    Can be frozen (I freeze single portions in ziploc bags).

* Per serving · 4 servings · Values may vary.

No additional tips available.