Ingredients

6 cups seeded Butternut squash

1/2 teaspoon Butter Buds Sprinkles (you can use margarine if you don’t have Butter Buds)

1/4 teaspoon ground or fresh thyme

1/2 teaspoon salt

1/4 teaspoon ground white pepper

3 cups water

3 chicken bullion cubes

4 tablespoons honey

1 teaspoon minced ginger

3 ounces skim milk

1/4 teaspoon nutmeg

Preparation

  1. Cut the squash lengthwise and take the seeds out. Cover the top with plastic wrap and microwave for 8 minutes for a small squash (about 2 cups) then adjust for larger ones. Microwave until tender in the middle with a knife. Let cool for 10 minutes
  2. Scoop the flesh from the skin into a stock pot and add the Butter Buds, thyme, salt, pepper, water, chicken bullion, honey, and ginger.
  3. Bring to a boil stirring constantly with a whisk. Remove from the heat and add the milk and nutmeg. Let cool
  4. In a blender or food processor blend to a puree. Serve hot.