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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
 
MMMMM

... "Success didn't spoil me, I've always been insufferable." -- Fran Lebowitz
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