Credit for this recipe goes to my mother-in-law. It was FANTASTIC! I already liked eating the Wegman’s butternut squash soup plain, but Beth added some really great enhancements. If you don’t have a Wegman’s by you, other brands would probably work just as well. I know V-8 has one. Or Imagine (the brand not the verb).
One of the biggest reasons I love this soup, minus the DELICIOUS taste, is how quick it is to prepare.
Shake and pour the carton of soup into a saucepan. Gently heat through on a medium/medium-high heat. Stick the halved butternut squash into a large ziplock bag tightly. Microwave for 5-6 minutes. Or, you could bake it in the oven at 375 F for 45 minutes or so. Then, mash the squash up with a fork and add the cream. You could also add some butter if you wanted an even creamier taste (or if you need the extra bit of fat before/after strenuous exercise). Mix in with the soup. Pour into bowls to serve. Add the sour cream and/or parsley if desired. Serve hot.