Butternut Squash Soup

Ingredients:

• 1/2 cup Country Crock® Pumpkin Spice Spread
• 1 medium onion, finely chopped
• 1 package (12 oz.) frozen cooked winter squash, thawed
• 1 can (14.5 oz.) fat free reduced sodium chicken broth
• 1/8 tsp. ground black pepper

Directions:

1. Melt Country Crock® Pumpkin Spice Spread in 4-quart saucepot over medium heat and cook onion, stirring occasionally, until onion is tender, about 5 minutes. Stir in squash, broth and pepper. Bring to a boil over high heat. Reduce heat to low and simmer covered, stirring occasionally, until heated through, about 5 minutes.