Nutrition per serving may change if servings are adjusted.
1 (12 ounce) package refrigerated cubed butternut squash, such as Green Giant brand or Marketside (Walmart brand)
½ cup finely chopped onion
2 tablespoons unsalted butter
1 (14.5 ounce) can reduced-sodium chicken broth
1 (12 fluid ounce) can fat-free evaporated milk
1 teaspoon packed brown sugar
½ teaspoon kosher salt
½ teaspoon ground nutmeg
¼ teaspoon ground white pepper (more if desired)
Fresh thyme sprigs (optional)
Freshly grated nutmeg (optional)
Pour contents of the butternut squash package into a 2-quart microwave-safe baking dish with a lid. Add 2 tablespoons water. Cover. Microwave on 100 percent power (high) for 3 minutes. Stir. Microwave on 100 percent power (high) for 3 minutes more. Stir again. Microwave on 100 percent power (high) about 2 minutes more or until squash is very tender. Using a pastry blender or potato masher, mash squash.
Meanwhile, in a heavy medium saucepan cook onion in hot butter until tender, stirring frequently.
In a food processor or blender combine cooked onions, mashed squash, broth, evaporated milk, brown sugar, salt, the ½ teaspoon ground nutmeg, and the white pepper. Cover and process or blend until smooth. Return soup to the saucepan. Cook and stir over medium-high heat until heated through. If desired, garnish with thyme and freshly grated nutmeg.