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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is from my 365 Low Fat recipes cookbook. This would freeze well. Ingredients:
1 (16 ounce) can pumpkin |
1 (11 ounce) package butternut squash, thawed |
2 cups chicken broth |
1/4 teaspoon salt |
1/4 teaspoon ground ginger |
1/4 teaspoon ground cinnamon |
1/4 teaspoon ground nutmeg |
1 pinch pepper |
1 (12 ounce) can evaporated milk |
Directions:
1. I a medium saucepan, combine pumpkin, cooked squash, chicken broth, salt, spices and 1/4 cup water.
2. Mix well until smooth.
3. Stir in evaporated milk.
4. Heat slowly to serving temperature, stirring frequently.
5. Garnish each serving with a dash of nutmeg.
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