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   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   
        
     Uncle Dirty Dave's Archives   
       
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