Butternut Squash Soup

1. 1

   Combine water, chicken boullion cubes and squash then bring to a boil until squash is soft.

2. 2

   Remove from heat and puree with a stick mixer or blender.

3. 3

   Slowly melt butter in saute pan.

4. 4

   Once melted add flour constantly stirring until light fluffy roux is achieved.

5. 5

   Place blended mixture back on stove on medium heat and add sugar and milk and Roux.

6. 6

   Heat until to desired thickness.

7. 7

   Add season salt and white pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.