Quick and Easy Butternut Squash Soup
From Parents Mag March 2009
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- 12 ounce(s) Butternut Squash (cubed)
- 1/4 cup(s) Fat-free Evaporated Milk
- 2.5 cup(s) Fat-free Reduced Sodium Chicken Stock
- 16 ounce(s) Gnocchi
- Thyme Sprigs
- 1) Bring stock to a boil in a soucepan on medium-high heat. Add squash, then reduce heat to medium-low and cook for 25 minutes or until squash is tender, stirring occasionally. Puree mixture in a food processor or a blender (after letting cool for 5 min)
- 2) Cook gnocchi according to package directions; grain. Stir gnocchi and milk into squash puree and heat through. Garnish with thyme sprigs.
This recipe is a personal recipe added by virginiaeliz and has not been tested or endorsed by MyRecipes.
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Quick and Easy Butternut Squash Soup Recipe at a Glance
- COURSE: Soups/Stews