Creamy Butternut Squash Soup
Warm, creamy and not bad for your waistline! This comfort recipe is great for a cool, autumn day.
1 Butternut Squash
1 Tablespoon Butter
2 Tablespoon Olive Oil
1 Small Onion
2 Garlic Cloves
1 Stalk of Celery
3 Cups Reduced Sodium Chicken Stock
1 Teaspoon Pepper
1/4 Teaspoon Cinnamon
1/4 Teaspoon Pumpkin spice
1/4 Teaspoon Nutmeg
1/4 Teaspoon Cumin
1 12oz. can Fat Free Evaporated Milk
Melt butter and heat olive oil in medium sized pot. Finely chop onion, garlic and celery and saute in butter/olive oil until onion is transparent and celery is cooked through.
Add spices and cook for another 2 minutes.
Meanwhile peel and cube butternut squash, be sure to removed all seeds.
Add stock and squash. Simmer 15-20 minutes or until squash is very soft.
Add evaporated milk and cook for 2 minutes.
Remove from heat and let cool a bit.
Remove squash with slotted spoon and puree until smooth, pour back into pot and heat through.