Cream Of Butternut Squash Soup

1. 1

   Place the first five ingredients in a large saucepan; bring to a boil. Reduce heat; simmer, covered, 40-45 minutes or until squash and potatoes are tender.

2. 2

   Puree soup using an immersion blender. Or, cool soup slightly and puree in batches in a blender; return to pan. Stir in cream, salt and pepper; heat through. If desired, sprinkle servings with parsley.

* Per serving · 4 servings · Values may vary.

No additional tips available.