Sassy's Butternut Squash Soup
- Ready In:
- 30mins
- Ingredients:
- 10
- Serves:
-
4
ingredients
directions
- Combine onion,carrot and celery in a large pot with 2 cans of chicken stock and add 3 cans full of water (30 oz in total).
- Bring to a boil and cook about 8 minutes, or until veggies are tender.
- Add butternut squash, minute rice, salt and pepper.
- Cook over medium heat 10-15 minutes or until squash is tender.
- Add the milk and nutmeg.
- Puree soup in batchs using a blender or food processor.
- Return to pot and gently heat on low until warm.
- Very yummy and very low fat!
- (Even the kids will love it!).
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Reviews
-
Not knowing much about butternut squash soup, I don't really know how to rate this. It has a very good flavor, and I think it would be great as an appetizer for Thanksgiving dinner. My husband grew butternut squash in the garden this year, so I had some pureed squash in the freezer. I did not have any minute rice so I left it out. I think it would be great with the rice in it.
RECIPE SUBMITTED BY
Sassy Sandra
Whitehorse, Yukon
I live in Northern Canada, and really love it here. I work full time, have two great kids; Robyn - aged 8 and Braeden - aged 5.
I have a great Hubby who does most of the cooking during the week, as he is home much earlier than I. We love to entertain on the weekends, and often have large dinner parties. It's lots of fun, and we really like spending time with those we aren't able to see as often as we would like.
The Hubby and I enjoy setting the menu, and then being up to our arm-pits in work!!
Our guests always love coming to our house for good food, good friendship, and good wine. What else is there?.......