You Add: 2 cups light cream/milk or coconut milk, 12 cups water, and 1/2 medium butternut squash (4 cups cubed) or 1 large can of unsweetened pumpkin
To make: Cut squash in half. Remove skin & seeds. Chop into small cubes. Bring water to boil in lge pot. Add squash cubes or pumpkin & Creamy Carrot & Ginger Soup Mix. Lower heat & simmer for 30 minutes or until vegetables are tender. Puree soup using a hand blender. Add light cream. Serves 10.