Butternut Squash Soup

• 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

1. 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. 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. 3. Bring to a boil stirring constantly with a whisk. Remove from the heat and add the milk and nutmeg. Let cool
4. 4. In a blender or food processor blend to a puree. Serve hot.

seeded butternut, butter, ground, salt, ground white pepper, water, chicken, honey, ginger, milk, nutmeg

Taken from www.epicurious.com/recipes/member/views/butternut-squash-soup-53081231 (may not work)