BUTTERNUT SQUASH SOUP

 

Ingredients

1 (12 ounce) package refrigerated cubed butternut squash, such as Green Giant brand or Marketside (Walmart brand)

½ cup finely chopped onion

2 tablespoons unsalted butter 1 (14.5 ounce) can reduced-sodium chicken broth

1 (12 fluid ounce) can fat-free evaporated milk

1 teaspoon packed brown sugar ½ teaspoon kosher salt

1/₂ teaspoon ground nutmeg

1 teaspoon ground white pepper (more if desired)

2 Fresh thyme sprigs

½ teaspoon Freshly grated nutmeg

Instructions

Pour contents of the butternut squash package into a 2-quart microwave-safe baking dish with a lid. Add 2 tablespoons water. Cover. Microwave on 100 percent power (high) for 3 minutes. Stir. Microwave on 100 percent power (high) for 3 minutes more. Stir again. Microwave on 100 percent power (high) about 2 minutes more or until squash is very tender. Using a pastry blender or potato masher, mash squash.

Meanwhile, in a heavy medium saucepan cook onion in hot butter until tender, stirring frequently, In a food processor or blender combine cooked onions, mashed squash, broth, evaporated milk, brown sugar, salt, the 1/2 teaspoon ground nutmeg, and the white pepper. Cover and process or blend until smooth. Return soup to the saucepan. Cook and stir over medium-high heat until heated through. If desired, garnish with thyme and freshly grated nutmeg.

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