Ingredients
20 servings
Butternut Squash
1.0
whole
Celery
2.0
bunch(es)
Butter
0.5
cup(s)
Brown Sugar, Packed
0.5
cup(s)
Water
5.0
quart(s)
Heavy Cream
2.0
cup(s)
Dietary Restrictions
Dairy
Recipe Instructions
1 Butternut Squash (Peeled and Shredded)
2 cups diced celery
1/2 c Butter
Sauté celery and squash in butter for 10 minutes
Add
1/2 cup Brown Sugar
5 qts hot water
Whisk in
1 Pkg LeGout Cream Soup Base, 25.22 Ounce
Bring to boil stirring often, reduce to simmer. Season with salt and pepper,
add
1 or 2 cups of cream or milk.
Serve.