Creamy Butternut Squash Soup



  • 1 Butternut Squash, peeled and cut into 1 inch pieces
  • 2 Ounces of Unsweetened Cranberry Juice Concentrate
  • 1/2 teaspoon cinnamon
  • 1 teaspoon rum extract
  • Stevia or Honey to desired taste

Put squash in a pot with enough water to cover it half-way. Cover and bring to a boil, then cook until the squash is very tender. Drain, mash and add remaining ingredients and heat through on low heat. Serve with a small spoon of plain yogurt on top, if desired.

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