Butternut Squash Soup

Ingredients

• 2 1/2 cups fat-free reduced-sodium chicken broth
• 1/4 cup fat-free evaporated milk

• 1 (16 ounce) package gnocchi

• 1 (12 ounce) package cubed butternut squash
• fresh thyme sprig

Directions

1. 1

   Bring stock to a boil in a saucepan on medium-high heat. Add squash, then reduce heat to medium-low and cook for 25 minutes or until squash is tender, stirring occasionally. Puree mixture in a food processor or a blender (let cool for 5 minutes first so that the lid doesn't pop off.).

2. 2

   Meanwhile, cook gnocchi according to directions; drain. Stir gnocchi and milk into squash puree and heat through. Garnish with thyme sprigs.