Instructions: Thaw the squash in a microwave oven on High for 3 minutes. Place the squash and chicken broth in a medium saucepan. Bring to a simmer over medium high heat. When the soup is hot, after about 5 minutes, stir in the brown sugar and butter until melted. Pour into soup bowls and garnish with sliced almonds.

Description: "Soup in a hurry using pre-cooked squash"

NOTES : For more flavor, warm the almond slices in a dry skillet over low heat for about 3 minutes or until fragrant and golden brown. Watch carefully because the nuts can burn easily. Without nuts: 66 cals,

not many calories to this soup to be begin with. Add almonds and it exceeds the 30% cff guideline. Its a fast soup and an easy way to serve winter squash in the summer. Try a chiffonade of lemon basil instead of the almonds.

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