Butternut Squash Soup

1. 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

   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

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

4. 4

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

* Per serving · 4 servings · Values may vary.

No additional tips available.