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:
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! :)
I wonder if you could substitute cooked pumpkin for pumpkin soup?
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