Sassy's Butternut Squash Soup

• 1 large onion
• 1 carrot
• 1 stalk celery
• 2 (10 ounce) cans chicken stock (low sodium if preferred)
• 30 ounces water
• 4 cups peeled butternut squash
• 12 cup Minute Rice
• salt and pepper
• 1 -2 teaspoon nutmeg
• 1 12 cups milk (skim or 2%)

1. Combine onion,carrot and celery in a large pot with 2 cans of chicken stock and add 3 cans full of water (30 oz in total).
2. Bring to a boil and cook about 8 minutes, or until veggies are tender.
3. Add butternut squash, minute rice, salt and pepper.
4. Cook over medium heat 10-15 minutes or until squash is tender.
5. Add the milk and nutmeg.
6. Puree soup in batchs using a blender or food processor.
7. Return to pot and gently heat on low until warm.
8. Very yummy and very low fat!
9. (Even the kids will love it!
10. ).

onion, carrot, celery, chicken stock, water, peeled butternut squash, rice, salt, nutmeg, milk

Taken from www.food.com/recipe/sassys-butternut-squash-soup-18701 (may not work)