Butternut squash soup

Make this quick and easy soup to keep you warm year round. Read on to discover the secret ingredient* that makes butternut squash soup creamy without adding extra fat and calories:

Ingredients:

1/2 medium butternut squash, peeled and cubed
1 tablespoon olive oil
1/2 tablespoon curry
salt, pepper to taste
2 tablespoons basmati rice
1 cup milk

Directions:

Bring water to a boil in a kettle
Preheat olive oil in the bottom of a medium sized cooking pot
Add curry powder and heat for 20 seconds stirring constantly until spices cook
Add butternut squash
Add enough boiling water to cover the squash
Add rice
Cover and cook until squash is soft and rice is cooked
When about ready, add milk and bring to a boil
Let cool and blend in a blender until creamy

Tips:

Use vegetable peeler to peel butternut squash
You can buy peeled cubed frozen butternut squash
*Rice adds body and creaminess to the soup