Food Storage Simplified

Ingredients:

1 cup butternut squash cubed
1 cup Shirley J Signature Cream Sauce Base
3 cups water
1 cup canned pumpkin

Directions:

Barely cover cubed squash with water in large saucepan, cook until very tender and water is almost gone. Blend squash with remaining water with stick blender or potato masher until finely pureed. Add water and Cream Sauce Base, whisk lightly to blend. Bring to slow boil add pumpkin and simmer for 10 minutes.

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