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:10/17/2002

a cook

posted:10/16/2002

a cook

posted:10/16/2002

a cook

posted:10/16/2002

I loved the easy prep on this elegant recipe.

a cook

posted:10/15/2002

good and tastey my family likes it a lot .warms the body and soul on a cold winters nite I harvest my squash out of my garden and freeze it for this soup and other wonderful receipes I get from kraft.

a cook

posted:10/13/2002

Delicious and very easy to prepare, a sure winner for our family of soup lovers.

a cook

posted:10/12/2002

going to try this on a week night when its cool out

maryruth4

posted:10/11/2002

easy and delicious

a cook

posted:10/11/2002

my husband really likes squash. so it was ok.