Butternut Squash Soup

1. 1

   Microwave on High the whole squash until soft, 8 to 10 minutes.

2. 2

   When cool, cut open and remove seeds and pulp.

3. 3

   Scoop squash away from skin; set aside.

4. 4

   Saute onion, leek and celery in large soup pot with margarine.

5. 5

   Add water, bouillon, squash, cream (or milk) and spices.

6. 6

   Simmer for 45 minutes.

7. 7

   (Squash can be substituted with pumpkin.)

* Per serving · 4 servings · Values may vary.

No additional tips available.