1Melt butter in medium saucepan and sauté onion until softened or transparent.
2Add in rosemary sprigs and butternut squash and sauté for 3-4 minutes.
3Add potato and sauté for 3 minutes.
4Add salt and pepper and mix thoroughly.
5Add in chicken broth, cover pan and let simmer for 5-7 minutes.
6In the meantime, toast pumpkin seeds in a small skillet.
7Remove rosemary sprigs and add milk.
8Use hand blender to blend together.
9Finally, add in cream cheese and blend again using hand blender.
10Serve and add toasted pumpkin seeds on top.
LA MICHOACANA MEAT MARKET ™
We are a company founded by Mexican immigrants proudly headquartered in Houston, Texas, USA. We serve Hispanics and the entire community offering fresh products, the best marinated meats, and homemade meals.