Ingredients
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2 (14 ounce) packages frozen butternut squash, thawed
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3 cups milk
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2 1/2 tablespoons cornstarch
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1 (14 3/4 ounce) can creamed corn
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1/2 cup frozen peas, thawed
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1 tablespoon chicken bouillon granule
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1/8 teaspoon cayenne pepper
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2 tablespoons butter
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2 tablespoons chopped chives or 2 tablespoons green onions
Instructions
- In a small bowl,combine cornstarch and milk until smooth.
- In a large saucepan, combine squash and milk mixture and cook on low heat until soup thickens.
- Add corn, peas, bullion, cayenne and butter.
- Cook on medium heat until soup simmers, then reduce to low and cook 5 minutes.
- Stir in chives and serve.