Creamy Butternut Soup

1. 1

   Bring 1 can broth, onions, carrots and celery to boil in large saucepan on medium-high heat; cook 5 to 10 min.

2. 2

   or until vegetables are crisp-tender, stirring occasionally.

3. 3

   Add squash, rice and nutmeg; mix well.

4. 4

   Stir in water and remaining broth; simmer on medium-low heat 10 to 15 min.

5. 5

   or until squash is tender, stirring occasionally.

6. 6

   Blend soup, in small batches, in blender or food processor until smooth.

7. 7

   Return to saucepan; stir in milk.

8. 8

   Cook on low heat 5 min.

9. 9

   or until heated through, stirring occasionally.

* Per serving · 4 servings · Values may vary.

No additional tips available.