Foodie Friday: Shirley J Recipes Butternut Squash & Pumpkin Soup

by Molly on May 15, 2009


1 cup butternut squash cubed
1 cup Shirley J Signature Cream Sauce Base
3 cups water
1 cup canned pumpkin


Barely cover cubed squash with water in large saucepan, cook until very tender and water is almost gone. Blend squash with remaining water with stick blender or potato masher until finely pureed. Add water and Cream Sauce Base, whisk lightly to blend. Bring to slow boil add pumpkin and simmer for 10 minutes.

Try IT – Food that tastes SO good!! You’ll want to eat it NOW!

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