MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Butternut Squash Soup
Categories: Squash, Vegetables, Poultry, Herbs, Dairy
Yield: 4 servings

2 ts Olive oil
1 lg Sweet onion; chopped
1 md Red bell pepper; chopped
20 oz (2 pkg) pureed butternut
- squash; thawed
10 3/4 oz Condensed chicken broth;
- undiluted
1/4 ts Ground nutmeg
1/8 ts White pepper
1/2 c Half & half

Heat oil in large saucepan over medium-high heat. Add
onion and bell pepper; cook 5 minutes, stirring
occasionally. Add squash, broth, nutmeg, and white
pepper; bring to a boil over high heat. Reduce heat;
cover and simmer 15 minutes or until vegetables are very
tender.

Puree soup in saucepan with hand-held immersion blender
or in batches in food processor or blender. Return soup
to saucepan.

Stir in half-and-half; heat through. Add additional
half-and-half, if necessary, to thin soup to desired
consistency.

SERVING SUGGESTION: Garnish with a swirl of half & half
or a sprinkling of fresh parsley.

Yield: 4 servings

RECIPE FROM: https://www.diabetesselfmanagement.com

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