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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Each serving is 1 1/2 cups. Can all add a swirl of sour cream just before serving. Could also use vegetable broth for a vegetarian version. Ingredients:
1 carrot, chopped |
1 onion, chopped |
1 stalk celery, chopped |
2 (14 1/2 ounce) cans chicken broth |
4 cups butternut squash, cut up |
1/2 cup uncooked minute rice |
ground nutmeg, dash |
water |
14 1/2 ounces milk |
Directions:
1. Mix celery, onions and carrot in a large pot with 1 can of chicken broth.
2. Bring to a boil and cook for 5-10 minutes until tender.
3. Add butternut squash, rice, dash of ground nutmeg, the second can of broth and 2 soup cans of water.
4. Cook on medium heat for 10-15 minutes until tender.
5. Cool for 10 minutes.
6. Puree mictures in batches in blender.
7. REturn to pot and stir in 1 soup can of milk.
8. Cook on low heat until heated through.
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