Working today. You all have a great Wednesday!
Gingered Butternut Squash Soup
Oromocto, New Brunswick
Prep: 45 minutes.
Cook: 40 minutes.
YIELD: 9 servings
· Sour cream, optional
· 3. Stir in reserved squash. In a blender, puree soup in batches until smooth. Return to the pan. Stir in milk; heat through. Garnish with sour cream if desired. Yield: 9 servings (about 3 quarts).
1-1/4 cup: 266 calories, 8g fat (3g saturated fat), 12mg cholesterol, 877mg sodium, 46g carbohydrate (10g sugars, 8g fiber), 7g protein.
As you waste your breath complaining about life, someone out there is breathing their last.
Appreciate what you have.
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
Posted by: "Jodi T" <firstname.lastname@example.org>
|Reply via web post||•||Reply to sender||•||Reply to group||•||Start a New Topic||•||Messages in this topic (1)|