Butternut Squash Soup is a lovely addition to Thanksgiving dinner or any holiday meal. try and very easy recipe. my grandmother love it.

Ingredients

teaspoons olive oil 

large sweet onion, chopped

1 red bell pepper, chopped

2 packages (10 ounces)

frozen puréed

butternut squash, thawed

1 can (101/2 ounces) fat-

free, reduced-

sodium condensed

chicken broth

¼ teaspoon ground nutmeg

¼ teaspoon ground

white pepper

1/2 cup fat-free half-and-half

Method 

1. Heat oil in large saucepan over medium-high heat. Add onion and bell pepper. Cook 5 minutes, stirring occasionally. Add squash, broth, nutmeg and pepper.

2. Bring mixture to a boil over high heat. Reduce heat. Cover and simmer until vegetables are very tender, about 15 minutes.

3. Purée soup in saucepan with hand-held immersion blender. Alternatively, purée soup in batches in food processor or blender. 

4. Return purée to saucepan. Stir in halt and half and heat through. If needed, add water to thin soup to desired consistency. 

5. Serving suggestion: Garnish with a swirl of fat-free half-and-half or a sprinkling of parsley. Makes 4 servings (1 /2 cups per serving)