Birds Eye frozen vegetables are on sale this week at $1 a box.I noticed as well that College Inn canned broths are 99 cents each.
With this in mind, I thought, this would be great to takes these two sale items and put them together to make a butternut squash soup without the hassle of roasting a squash in the oven and all the time and work to prepare this soup from scratch (besides, winter squash is not always available all year!)
For about $4, you have soup for 4 people!
Ingredients
- 2 boxes Birds Eye® Cooked Winter Squash (12 oz)
- 2 cups chicken broth
Cooking Instructions
Combine squash and broth in a saucepan. Bring to a boil, reduce heat and simmer until heated through, about 10-15 minutes. Season with ground white pepper if desired.
*If you would like to turn this into a cream of butternut soup, just stir in a 1/2 cup of cream, half & half, or milk before serving.
Garnish with toasted pine nuts for crunchy texture and/or chopped chives for color.
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