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Hubbard Squash Soup Du Jour

Recipe provided by: Recipe America
Recipe Number: 826
Original recipe yield: 6
Prep Time: 0 min
Cook Time: 0 min

Ingredients:
1/2 cup frozen chopped onions 1 cup frozen cubed potatoes (Southern style hash brown potatoes) 1 13-3/4 oz can low sodium chicken broth 1 24-oz pkg. frozen Hubbard squash 1/2 -1 tsp ginger or curry 1 12-oz can evaporated skim milk salt and white pepper to taste

Directions:
In a 3-quart saucepan, combine the onion, potatoes, and broth. Bring to a boil. Reduce heat and cook for 5 minutes. add the frozen vegetables and 1/2 to 1 tsp of the desired seasoning. Cover and simmer for 15 minutes or until vegetables are tender. Uncover, remove from heat and let cook slightly. Remove vegetables from pan with a slotted spoon or small strainer and place in a food processor. Cover and blend 15 to 30 seconds until vegetables are smooth. Return pureed vegetables to the saucepan and gently stir to combine with reserved broth. Add evaporated milk and cook over medium heat, stirring often. Adjust seasoning with salt and white pepper, if desired.