Creamy Butternut Soup

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.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1  carrot, chopped
• 1  onion, chopped
• 1  stalk celery, chopped
• 2 (14 1/2ounce) cans chicken broth
• 4  cups  butternut squash, cut up
• 1⁄2 cup  uncooked Minute Rice
•  ground nutmeg, dash
•  water
• 14 1⁄2 ounces milk

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.