Creamy Butternut Soup

Fall classic. Mashed butternut squash, chicken broth, sugar, and pinch of salt, combined with whipping cream to create creamy soup.
Ingredients -
4 cups cooked, mashed Butternut Squash
2 (14 ounces) cans Chicken Broth
1/2 teaspoon Sugar
1 (8 oz) carton Whipping Cream, divided
1/4 teaspoon Ground Nutmeg

1. Combine mashed butternut squash, chicken broth, sugar, and a pinch of salt in large saucepan.

2. Bring to a boil over medium high heat.

3. Gradually add half the whipping cream.

4. Reduce heat to low. Cook until heat through.

5. Beat remaining whipping cream.

6. Top individual servings with dollop of whipped cream.

7. Garnish with sprinkling of nutmeg.


Cooking Tip
Chicken Broth
Homemade chicken stock is a great substitute for the canned chicken broth. The result is a substantial difference in flavor.

Squash Tips
Summer squash varieties include, zucchini, yellow straight neck, yellow crookneck, patty pan and chayote.