1 bag (16 oz) Green Giant™ Fresh Butternut Squash Soup Blend
1 tablespoon honey
2 1/2 cups reduced-sodium chicken broth
1 small piece gingerroot, finely chopped (1/2 teaspoon)
1/2 cup evaporated fat-free milk
1/4 cup plain fat-free yogurt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1. In 4-quart Dutch oven, place soup blend, broth, honey and gingerroot. Heat to boiling over medium-high heat. Cover and reduce heat to medium; cook 9 to 10 minutes or until vegetables are tender. Remove from heat; cool 5 minutes.
2. Using immersion blender, puree mixture until smooth. Or if using blender, blend in 2 batches, filling blender no more than half full. Hold cover firmly, and blend each batch 20 to 30 seconds or until smooth. Return puree to Dutch
3. Stir in milk, yogurt, pepper and nutmeg; heat over low heat just until hot.