Easy Butternut Squash and Corn Soup
By Tracy Silvers
1 package (20 oz.) Fresh cut butternut squash
1 container (16 oz.) Imagine Organic Creamy Sweet Corn Soup
1 container (16 oz.) Pacific Natural Foods Free Range Chicken Broth, Low Sodium
1/8 cup minced or chopped onions*
1 Tbsp granulated sugar*
1 Tbsp ground cinnamon*
In a medium or large pot, bring 1 quart of water to a boil. Add squash, cover and cook until tender. Drain and puree squash, then return to pot. Add remaining ingredients to pot and bring to a boil. Reduce to medium heat and simmer for approximately 10 minutes, stirring occasionally. Soup can be served as an appetizer or main meal.
Any item noted with “*” can be adjusted in regards to amount and/or may be omitted to suit individual taste preferences.
Shelley: Great recipe! Easy, healthy and delicious