Butternut Squash Soup

Name: Butternut Squash Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Ingredients: 1 large butternut squash peeled cored and chopped into cubes; (optional-roast the squash in the oven first then proceed to make your soup); 1 box of Swanson chicken broth regular or low sodium; 1/4 cup onion (sweet white or spanish) chopped fine; 2 Tablespoons honey; 1-2 Tsp. Fresh Ginger Root minced finely; White Pepper; fresh grated nutmeg; Salt (to taste optional)

Minutes to Prepare: 10
Minutes to Cook: 30

Number of Servings: 6

Ingredients

1 large butternut squash, peeled, cored and chopped into cubes(optional-roast the squash in the oven first then proceed to make your soup)1 box of Swanson chicken broth, regular or low sodium1/4 cup onion (sweet, white or spanish) chopped fine2 Tablespoons honey1-2 Tsp. Fresh Ginger Root, minced finelyWhite Pepperfresh grated nutmegSalt (to taste, optional)

Directions

In a stock pot place squash, onion, ginger, chicken broth, white pepper and 2 cups of water. Bring to boil and simmer, stirring occasionally for about 30 minutes until every is soft. puree with a wand or blender and return to the pot. If the soup is still watery, cook down another 15-30 minutes until you like the flavor. Add honey, stir well. Add the half and half, stir and serve. Grate nutmeg on top for added flavor.

Serving Size: makes about 6 - 1 cup servings

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 103.3
Total Fat: 2.7 g
Cholesterol: 10.0 mg
Sodium: 493.4 mg
Total Carbs: 20.1 g
Dietary Fiber: 3.8 g
Protein: 2.3 g

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