Butternut Vegetable Soup

This is one of our fall and winter favorites that originally came from, "Taste of Home Healthy Cooking". The original recipe called for canned pumpkin but we often use our extra pureed butternut squash since we cook with it more or pie pumpkin puree when we have it.  

• 1 large onion, chopped
• 2 tablespoons butter (don't substitute if possible)
• 3-4 cups reduced-sodium chicken or vegetable broth
• 2 medium potatoes, peeled and cubed
• 2 large carrots, chopped
• 2 celery ribs, chopped
• 1 cup cooked fresh or frozen lima beans
• 1 cup fresh or frozen corn
• 2 cups cooked and pureed butternut squash or pie pumpkin
  
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon ground nutmeg

Directions

• In a large saucepan, saute onion in butter until tender. Add the broth, potatoes, carrots, celery, lima beans and corn. Bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until vegetables are tender. Stir in the pumpkin, salt, pepper and nutmeg. Cook 5-10 minutes longer or until heated through. Yield: 7 servings.