Creamy Butternut Soup  Fall classic. Mashed butternut squash,
chicken broth, sugar, and pinch of salt, combined with whipping
cream to create creamy soup. Ingredients - 4 cups cooked, mashed
Butternut Squash 2 (14 ounces) cans Chicken Broth 1/2 teaspoon
Sugar 1 (8 oz) carton Whipping Cream, divided 1/4 teaspoon
Ground Nutmeg  1. Combine mashed butternut squash, chicken
broth, sugar, and a pinch of salt in large saucepan.  2. Bring
to a boil over medium high heat.  3. Gradually add half the
whipping cream.  4. Reduce heat to low. Cook until heat through.
5. Beat remaining whipping cream.  6. Top individual servings
with dollop of whipped cream.  7. Garnish with sprinkling of
nutmeg.   Cooking Tip Chicken Broth Homemade chicken stock is a
great substitute for the canned chicken broth. The result is a
substantial difference in flavor.  Squash Tips Summer squash
varieties include, zucchini, yellow straight neck, yellow
crookneck, patty pan and chayote.