Quick and Easy Squash Soup
I loooove winter squash (butternut and acorn being my faves) and I also love squash soup, but every recipe of mine for squash soup calls for butter and pecans and other ingredients I don't really want in it. I've even tried the Campbell's Select (in the box) Golden Butternut, and while it was okay, I wasn't crazy enough about it to buy it again. So today I made my own for lunch. Not using a recipe, but throwing together my own ingredients as sort of an experiment of sorts to see if it would turn out okay. And it's fabulous! So I figured I'd share it for you winter squash lovers.
1 12oz. package frozen cooked winter squash
1 chicken bouillon cube
1 cup water
1-2 pinches of brown sugar (if ya like it a little sweet)
I put the frozen squash in a microwave-safe dish and thawed it till it was warm. Then I boiled the chicken cube in the water until dissolved. Then I dumped the thawed squash into the water and stirred it around, then added the brown sugar. I let it cook for a little while and voila - almost instant winter squash soup that, in my opinion, is way better than the Campbell's Golden Butternut.