Average Rating: 4.714285TOTAL TIME: Prep: 15 min. Cook: 20 min.
YIELD: 2 servings.Ingredients
- 1/4 cup chopped onion
- 1 tablespoon butter
- 3 cups cubed peeled butternut squash
- 1 medium potato, peeled and cubed
- 1-1/2 cups water
- 1-1/2 teaspoons chicken bouillon granules
- 1/4 teaspoon salt
- Dash pepper
- 1/4 cup evaporated milk
Instructions
- 1. In a small saucepan, saute onion in butter until tender. Add squash and potato; cook and stir for 2 minutes. Add the water, bouillon, salt and pepper; bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
- 2. Cool slightly. In a blender, cover and process soup until smooth. Return to the pan; stir in milk and heat through.
Nutrition Facts
1-1/2 cups: 278 calories, 8g fat (5g saturated fat), 25mg cholesterol, 1008mg sodium, 49g carbohydrate (11g sugars, 6g fiber), 6g protein.
