Chef Paul Prudhomme's Magic Seasoning Blends

BUTTERCUP SQUASH SOUP
Makes 2 Servings, about 1¾ cups each

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2 teaspoons Chef Paul Prudhomme's Vegetable Magic®
¼ teaspoon cinnamon
1/8 teaspoon nutmeg
1 packet (12 oz.) (About 3 cups) New Zealand buttercup squash, cut in ½-inch dice
3 cups chicken stock, in all
12 ounces evaporated milk
2 teaspoons light brown sugar
2 teaspoons finely chopped green onions

Combine the Vegetable Magic, cinnamon and nutmeg in a small bowl and mix well.

Place half of the squash (about 1½ cups) and 2 cups of stock in a food processor (or blender) and puree as finely as possible. If the mixture is too thick, add small amounts of stock as necessary.

Preheat a heavy 5-quart pot, preferably nonstick, over high heat to 350º, about 2 minutes. Add the pureed squash, the remaining stock and the seasonings. Cook, stirring and scraping the bottom of the pot frequently, until the mixture thickens and comes to a full boil, about 6 minutes. Add the remaining squash and stir well. Return to a simmer, and then reduce the heat to low. Simmer, stirring frequently, until the squash is fork-tender, about 10 minutes. Add the evaporated milk and the light brown sugar. Stir well and return to a simmer, about 5 minutes, then remove from heat and serve, topping each portion of soup with one teaspoon of the green onion.