Butternut Squash Soup

photo by:kraft

Homemade soup is not just for expert chefs. Our garlic-and-allspice-infused butternut soup rivals anything from your corner bistro. We make it simple. You make it delicious.

time

prep:

20 min

total:

45 min

servings

total:

8 servings, about 1 cup soup and 5 crackers each

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What You Need

Tbsp. olive oil

butternut squash (4 lb.), peeled, seeded and cut into chunks

onion, chopped

clove garlic, minced

1/2

tsp. ground allspice

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

1/2

cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

PREMIUM Saltine Crackers

Make It

HEAT oil in large saucepan on medium heat. Add squash, onions and garlic; cook 5 min. or until crisp-tender, stirring occasionally. Stir in allspice; cook and stir 1 min.

ADD broth. Bring to boil; cover. Simmer on low heat 15 min. or until squash is tender. Process, in batches, in food processor until smooth. Return to saucepan; cook until heated through, stirring occasionally.

LADLE into 8 bowls. Top with sour cream; swirl slightly. Serve with crackers.

Kraft Kitchens Tips

Note

For a thinner soup, add more chicken broth or water until of desired consistency.

Variation

Store cooled soup in airtight container until ready to serve. Serve chilled with crackers as directed.

Apple Butternut Squash Soup

Prepare as directed, adding 2 chopped peeled apples to oil in saucepan to cook with the squash, onions and garlic.

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laceyone64

posted:2/18/2005

Refreshing and healthy! I added a touch of fresh ground nutmeg and cinammon for brunch to sweeten it up. I imagine for a dinner recipe, ground sage would be good too. Thanks for the recipe!

a cook

posted:2/14/2005

This was a great recipe but it took a while. My advice is to not eat this soup with anything but crackers. The taste is one in its own.

buzzie332001

posted:1/25/2005

a cook

posted:1/20/2005

I think next time I'll roast the squash to get a bit more flavor out of it. I did add more stock and pepper to taste (it was a bit bland before that). My husband said it was much better than he expected and he doesn't care for butternut squash at all.

trulyblessedx2

posted:1/14/2005

Thank God my husband is a gourmet chef, he ended up fixing the recipe and adding other things to it just to make it taste better. I love squash but this recipe is aweful

Milosh1

posted:1/9/2005

This was absolutely awful. I felt bad throwing it all out, but neither my husband or I could manage to eat more than a couple bites. It was a little sweet. It smelled really good, but that was deceptive.

crissiclayton

posted:1/8/2005

Very good! I made it during the fall, and it fit the mood perfectly! This one is for those with 'discriminating' tastes - my hamburger and fries boyfriend didn't care too much for it, but I loved it!

Marilyn Nardozzi

posted:12/2/2004

I made it with vegetable stock for our vegetarian guests and it was very good. I well make it again.

a cook

posted:11/23/2004

Fantastic and easy! Guests loved it. I will make this again and again!

dharvey2034

posted:11/13/2004

Very tasty!