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Main dishes

Butternut Squash Soup

Butternut Squash Soup recipe
photo by:kraft
Our garlic-and-allspice-infused butternut soup rivals anything from your corner bistro. We make it simple. You make it delicious.
20 min
45 min
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
tsp.  ground allspice
cans  (14-1/2 oz. each) chicken broth
cup  BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
 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

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