Butternut Squash Soup

Total Time: 20 minutes

Servings per recipe: 4

Serving size: 1 cup

Ingredients

• 1 (12-ounce) package of frozen, cubed butternut squash
• ½ cup finely chopped onion
• 2 tablespoons unsalted butter
• 1 (14.5-ounce) can no added salt, chicken broth
• 1 (12-ounce) can of fat-free evaporated milk
• 1 teaspoon packed brown sugar
• ½ teaspoon kosher salt
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground white pepper
• 2 sprigs of fresh thyme
• 1/8 teaspoon nutmeg (freshly grated, if available)

Directions

1. Place the butternut squash into a 2-quart microwave-safe baking dish with a lid. Add 2 tablespoons of water and cover. Microwave on high power (100%) for 3 minutes. Stir and microwave on high power for 3 minutes more. Stir again and microwave on high power for 2 minutes more or until squash is tender. Mash butternut squash using a potato masher or pastry blender. Set aside. 
2. In a medium saucepan, melt butter over medium heat. Once butter is melted, add onion and cook until translucent, stirring frequently. 
3. Combine cooked onions, mashed butternut squash, chicken broth, evaporated milk, brown sugar, salt, ½ teaspoon nutmeg, and white pepper in a food processor or blender. Cover and process or blend until smooth.

Note: If using a smaller food processor or blender, you may need to blend the mixture in several batches.

1. When the soup mixture is smooth, return it to the saucepan and cook over medium-high heat until heated through. 
2. Serve warm. If desired, garnish with fresh thyme and nutmeg.