Tuesday, October 11, 2011

Butternut Squash Soup





Butternut Squash Soup

4 cups cooked butternut squash
2 cups chicken stock or broth
1 cup fat free half & half
1/2 cup applesauce
2 tsp. pumpkin pie spice
1/2 tsp. ground nutmeg
1/2 tsp. onion powder
1/4 tsp. freshly ground black pepper

Combine all ingredients in blender and pulse until smooth. Pour mixture into pan and heat soup until hot, but not boiling. Top with sour cream, if desired.

2 comments:

Chris said...

Hi Sue - this is the first time I've visited your non-quilty blog. All the soups sound fantastic. Nothing better when there is a chill in the air! :)

Chris said...

I wonder if you could substitute cooked pumpkin for pumpkin soup?

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