Ingredients:
1 large onions
1 carrots
1 stalk celery
2 (10 ounce) cans chicken stock ( low sodium if preferred)
30 ounces water
4 cups peeled butternut squash
1/2 cup Minute Rice
salt and pepper
1 -2 teaspoon nutmeg
1 1/2 cups milk ( skim or 2%)
Directions:
Combine onion,carrot and celery in a large pot with 2 cans of chicken stock and add 3 cans full of water (30 oz in total).
Bring to a boil and cook about 8 minutes, or until veggies are tender.
Add butternut squash, minute rice, salt and pepper.
Cook over medium heat 10-15 minutes or until squash is tender.
Add the milk and nutmeg.
Puree soup in batchs using a blender or food processor.
Return to pot and gently heat on low until warm.
Very yummy and very low fat!
(Even the kids will love it!).
Servings: 4
Time preparation: 5 min.
Time total: 30 min.