Creamy Squash Soup

(72)

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photo by:kraft

Yummy! But I don't see the point of the carrots, you can't really taste them.

posted by

CForehand0

on 3/15/2009

time

prep:

10 min

total:

35 min

servings

total:

6 servings, 1-1/4 cups each

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What You Need

butternut squash (4 lb.), seeded, peeled and cut into small chunks (about 8 cups)

carrots, chopped

cans (14-1/2 oz. each) chicken broth

cup water

1/2

tsp. black pepper

1/8

tsp. ground nutmeg

1/2

cup BREAKSTONE'S or KNUDSEN Sour Cream

Make It

PLACE squash and carrots in Dutch oven. Stir in broth and water. Bring to boil on medium-high heat; cover. Simmer on medium-low heat 10 min. or until vegetables are tender. Cool slightly.

BLEND broth mixture, in batches, in blender until smooth; return to Dutch oven on low heat. Stir in pepper and nutmeg. Remove from heat.

ADD a few tablespoonfuls hot soup to sour cream in small bowl; mix well. Return to soup in pot; stir until well blended.

Kraft Kitchens Tips

Substitute

Substitute ground cinnamon, dried tarragon leaves or curry powder for the nutmeg.

Special Extra

Garnish each serving with a small dollop of additional BREAKSTONE'S or KNUDSEN Sour Cream.

Best of Season

Butternut squash should have a hard tough rind and be relatively heavy.

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a cook

posted:10/27/2002

rolfl

posted:10/26/2002

bethhays

posted:10/25/2002

A tasty soup for a cold winter's night.

Barbskipper

posted:10/24/2002

a cook

posted:10/21/2002

doesn't look like something I would want to try

a cook

posted:10/21/2002

I Love to cook and I Love this recipe and the kids do too!!! IT WAS GOOD!

a cook

posted:10/20/2002

a cook

posted:10/20/2002

I replaced the water with apple cider, andadded 1 cut up sweet potato and apple excellent!!!

joyce315

posted:10/18/2002

good and nutricious

a cook

posted:10/18/2002

K:25307v0:54363

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Creamy Squash Soup

What You Need

Make It

Kraft Kitchens Tips

nutritional info per serving

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