Creamy Butternut Soup

• 2 cans (10 fl oz/284 mL each) 25%-less-sodium chicken broth, divided
• 1 onion, chopped
• 1 carrot, chopped Target 2 lb For $3.00 thru 02/06
• 1 stalk celery, chopped
• 4 cups chopped butternut squash (1/2-inch chunks)
• 1/2 cup instant white rice, uncooked
• 1 tsp. ground nutmeg
• 2-1/2 cups water
• 1-1/4 cups milk

1. Bring 1 can broth, onions, carrots and celery to boil in large saucepan on medium-high heat; cook 5 to 10 min.
2. or until vegetables are crisp-tender, stirring occasionally.
3. Add squash, rice and nutmeg; mix well.
4. Stir in water and remaining broth; simmer on medium-low heat 10 to 15 min.
5. or until squash is tender, stirring occasionally.
6. Blend soup, in small batches, in blender or food processor until smooth.
7. Return to saucepan; stir in milk.
8. Cook on low heat 5 min.
9. or until heated through, stirring occasionally.

chicken broth, onion, carrot, celery, butternut squash, instant white rice, ground nutmeg, water, milk

Taken from www.kraftrecipes.com/recipes/creamy-butternut-soup-85875.aspx (may not work)