Creamy Butternut Soup

average rating

rate/review

prep time

15 min

total time

45 min

makes

4 servings, 1-1/2 cups each

photo by:

kraft

recipe by: kraft

What You Need

2 cans (10 fl oz/284 mL each) condensed chicken broth, divided

1 medium onion, chopped

1 medium carrot, chopped

1 stalk celery, chopped

4 cups chopped butternut squash (1/2-inch chunks)

1/2 cup instant white rice, uncooked

1 tsp. ground nutmeg

2 soup cans water

1 soup can milk

Make It

MIX 1 can of the chicken broth, the onion, carrot and celery in large saucepan. Bring to boil on medium-high heat. Cook 5 to 10 min. or until vegetables are crisp-tender, stirring occasionally.

STIR in squash, rice and nutmeg. Add remaining can of broth and the water. Reduce heat to medium; cook 10 to 15 min. or until squash is tender, stirring occasionally.

POUR soup in batches into blender container or food processor container fitted with steel blade; cover. Blend until pureed. Return to saucepan; stir in milk. Cook on low heat until heated through, stirring occasionally.