Easy Butternut Squash Soup

Ingredients

• 1 (12 ounce) package refrigerated cubed butternut squash, such as Green Giant brand or Marketside (Walmart brand)
• 1/2 cup finely chopped onion
• 2 tbsp unsalted butter
• 1 (14.5 ounce) can reduced-sodium chicken broth
• 1 (12 fluid ounce) can fat-free evaporated milk
• 1 tsp packed brown sugar
• 1/2 tsp kosher salt
• 1/2 tsp ground nutmeg
• 1/4 tsp ground white pepper (more if desired)
• 2 Fresh thyme sprigs
• 1/8 tsp Freshly grated nutmeg

Instructions

1. Pour contents of the butternut squash package into a 2-quart microwave-safe baking dish with a lid. Add 2 tablespoons water. Cover. Microwave on 100 percent power (high) for 3 minutes. Stir. Microwave on 100 percent power (high) for 3 minutes more. Stir again. Microwave on 100 percent power (high) about 2 minutes more or until squash is very tender. Using a pastry blender or potato masher, mash squash.
2. Meanwhile, in a heavy medium saucepan cook onion in hot butter until tender, stirring frequently.
3. In a food processor or blender combine cooked onions, mashed squash, broth, evaporated milk, brown sugar, salt, the 1/2 teaspoon ground nutmeg, and the white pepper. Cover and process or blend until smooth. Return soup to the saucepan. Cook and stir over medium-high heat until heated through. If desired, garnish with thyme and freshly grated nutmeg.