Jazzed-up boxed butternut squash soup

Name: Jazzed-up boxed butternut squash soup Recipe
Prep time: 15 min
Cook time: 5 min
Total time: 20 min
Yield: 5
Ingredients: 4 serving CHEFS CUPBOARD BUTTERNUT SQUASH SOUP (Aldi); 1 Sweet potato; 1 cup Spaghetti Squash (if you have it or any other leftover squash); .5 cup Milk 2%; .5 small Onions raw; 2 tsp Garlic; 1 tsp Olive Oil; .125 tsp Nutmeg ground (1/8); .125 tsp Cinnamon ground (1/8); .25 tsp Pepper white (1/4); .125 tsp Paprika (1/8); .1 tsp Cayenne pepper (good sprinkle)

Minutes to Prepare: 15
Minutes to Cook: 5

Number of Servings: 5

Ingredients

4 serving CHEFS CUPBOARD BUTTERNUT SQUASH SOUP (Aldi)1 Sweet potato 1 cup Spaghetti Squash (if you have it or any other leftover squash).5 cup Milk, 2%.5 small Onions, raw 2 tsp Garlic 1 tsp Olive Oil .125 tsp Nutmeg, ground (1/8).125 tsp Cinnamon, ground (1/8).25 tsp Pepper, white (1/4).125 tsp Paprika (1/8).1 tsp Cayenne pepper (good sprinkle)

Directions

MIcrowave sweet potato. Saute onion in olive oil on medium low until lightly brown. Add garlic (I used jarred pre-diced) and cook on low for a few minutes. Add box of soup. Scrape insides of sweet potato and add. Add all other ingredients other than milk and heat to a simmer. Remove from heat and use immersion blender until smooth. Stir in milk.

Serving Size:�About 7 one-cup servings

Servings Per Recipe: 5

Nutritional Info Amount Per Serving

Calories: 151.4
Total Fat: 3.6 g
Cholesterol: 6.0 mg
Sodium: 624.0 mg
Total Carbs: 28.6 g
Dietary Fiber: 3.1 g
Protein: 3.4 g

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