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Prep Time: 5 Minutes Cook Time: 30 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Ingredients:
1 butternut squash |
1-2 carrots |
fat-free half and half |
2 1/2 cup(s) fat-free, chicken broth |
1 onion |
1 tablespoon(s) paprika |
1 teaspoon(s) rosemary |
Directions:
1. Peel and cube squash and carrots. Cook cubes and onion sliced until very soft. Place in food processor, in several parts. Blend until smooth.
2. Reheat in a large saucepan with the chicken broth, paprika and rosemary. (I put the rosemary in a tea ball and remove before serving) Simmer for 5 minutes. Taste and add salt and pepper if too bland. Stir in 1/4 cup of the half and half Taste and add more if necessary.
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