Butternut Squash Soup Using Skim Milk & Tomato Soup

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“I didn't have a recipe and just threw together a few items I had on hand to to make this quick soup. I used leftover butternut squash from the night before and a can of tomato soup. Tasted pretty good, especially with a grilled cheese sandwich! I'll try to get the amounts right so it can be replicated.”
READY IN:
20mins
SERVES:
4
YIELD:
4-6 Cups
UNITS:
US

Ingredients Nutrition

  • 2 cups butternut squash
  • 1 (10 1/2 ounce) can condensed tomato soup
  • 2 cups skim milk
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon rosemary

Directions

  1. Add can of tomato soup and milk to butternut squash in a large microwave safe bowl. Use a hand held mixer to mix up all these ingredients. Add dried rosemary to taste. Microwave for 3-5 minutes, stirring in between. Add salt and pepper to taste.

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