Butternut Squash Soup

1. 1

   Melt the butter in larger sauce pan.

2. 2

   Add squash, onion, carrot, and garlic and cover with a lid, and cook for 15 mins stirring occasionally.

3. 3

   Add nutmeg and cook covered for 5 more mins.

4. 4

   Add chicken stock and bring to boil.

5. 5

   Cook until squash is tender.

6. 6

   Add fhe cream and simmer for 1 min.

7. 7

   Put soup mix in blender and puree.

8. 8

   (you may need to do this twice)

* Per serving · 4 servings · Values may vary.

No additional tips available.