Total Time
40mins
Prep 10 mins
Cook 30 mins

Each serving is 1 1/2 cups. Can all add a swirl of sour cream just before serving. Could also use vegetable broth for a vegetarian version.

Ingredients Nutrition

Directions

  1. Mix celery, onions and carrot in a large pot with 1 can of chicken broth.
  2. Bring to a boil and cook for 5-10 minutes until tender.
  3. Add butternut squash, rice, dash of ground nutmeg, the second can of broth and 2 soup cans of water.
  4. Cook on medium heat for 10-15 minutes until tender.
  5. Cool for 10 minutes.
  6. Puree mictures in batches in blender.
  7. REturn to pot and stir in 1 soup can of milk.
  8. Cook on low heat until heated through.

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