Cooking Corner

Easy Butternut Squash

Ingredients

  • 1 (12 ounce) package refrigerated cubed butternut squash,
  • ½ cup finely chopped onion
  • 2 tablespoons unsalted butter
  • 1 (14.5 ounce) can reduced-sodium chicken broth
  • 1 (12 fluid ounce) can fat-free evaporated milk
  • 1 teaspoon packed brown sugar
  • ½ teaspoon kosher salt
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground white pepper (more if desired)
  • Fresh thyme sprigs (optional)
  • Freshly grated nutmeg (optional)

Directions

  • 1 Pour contents of the butternut squash package into a 2-quart microwave-safe baking dish with a lid. Add 2 tablespoons water. Cover. Microwave on 100 percent power (high) for 3 minutes. Stir. Microwave on 100 percent power (high) for 3 minutes more. Stir again. Microwave on 100 percent power (high) about 2 minutes more or until squash is very tender. Using a pastry blender or potato masher, mash squash.
  • 2 Meanwhile, in a heavy medium saucepan cook onion in hot butter until tender, stirring frequently.
  • 3 In a food processor or blender combine cooked onions, mashed squash, broth, evaporated milk, brown sugar, salt, the ½ teaspoon ground nutmeg, and the white pepper. Cover and process or blend until smooth. Return soup to the saucepan. Cook and stir over medium-high heat until heated through. If desired, garnish with thyme and freshly grated nutmeg.

EatingWell.com 2018