Quick and Easy Butternut Squash Soup

From Parents Mag March 2009

Yield: 4 servings
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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. 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. 2) Cook gnocchi according to package directions; grain. Stir gnocchi and milk into squash puree and heat through. Garnish with thyme sprigs.
February 2010

This recipe is a personal recipe added by virginiaeliz and has not been tested or endorsed by MyRecipes.

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