Creamy Squash Soup

Name: Creamy Squash Soup
Prep time: 35 min
Total time: 55 min
Yield: 6 servings, 1-1/4 cups each
Ingredients: 2 g butternut squash (4 lb.), seeded, peeled and cut into small chunks (about 8 cups); 2 carrots, chopped; 2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth; 1 cup water; 1/2 tsp. black pepper; 1/8 tsp. ground nutmeg; 1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

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Recipe by Kraft

Prep Time

35
min.

Total Time

55
min.

Servings

6 servings, 1-1/4 cups each

Butternut squash and carrots get blender-tender after a simmer in broth. After blending, they cook some more—with seasonings. Result? Best. Soup. Ever.

What You Need

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2 g butternut squash (4 lb.), seeded, peeled and cut into small chunks (about 8 cups)
2 carrots, chopped
2 cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth
1 cup water
1/2 tsp. black pepper
1/8 tsp. ground nutmeg
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream

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Make It

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Bring vegetables, broth and water to boil in Dutch oven 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. Cook, uncovered, on low heat until heated through, stirring frequently. Stir in seasonings. Remove from heat.
Add a few tablespoonfuls hot soup to sour cream in small bowl; mix well. Return to soup in pan; stir until blended.

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Kitchen Tips
Nutrition

Substitute

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

Special Extra

Garnish each serving with a small dollop of additional sour cream.

Best of Season

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

Servings

6 servings, 1-1/4 cups each

Healthy Living

Good source of vitamin A or C
Generally Nutritious
Diabetes Center

Nutrition Bonus

Both a good source of fiber and rich in vitamins A and C, the butternut squash provides a deliciously creamy base for this satisfying soup. And as a bonus, each serving of soup provides more than 1 cup of the recommended 2-1/2 cups of vegetables per day.

Nutritional Information

Serving Size 6 servings, 1-1/4 cups each
AMOUNT PER SERVING
Calories	150

Total fat	4.5g
Saturated fat	2.5g
Cholesterol	15mg
Sodium	470mg
Carbohydrate	25g

Sugars	10g
Protein	5g
% Daily Value
Vitamin A	780 %DV
Vitamin C	25 %DV
Calcium	8 %DV
Iron	10 %DV

* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

Ratings & Reviews

Rated 3 out of 5 by amblinn from All in all, it's a pretty healthy fare. All in all, it's a pretty healthy fare. It was a little on the bland side the first time around, but you can always improvise and experiment with other ingredients such as half-and-half or sugar. Since it can be a hassle to set up the food processor, I used a hand mixer and puree the tender vegetables right in the stock pot.

Date published: 2006-10-01

Rated 4 out of 5 by Gail Diane from I added 1 1/2 cups of peeled, chopped, apple to this recipe and it was very delicious. I added 1 1/2 cups of peeled, chopped, apple to this recipe and it was very delicious. It's especially good with whole grain crackers. I also found that if I pierced the butternut squash and cooked it in the microwave for a few minutes, the skin was easier to remove

Date published: 2003-11-09

Rated 4 out of 5 by Crimsom72 from To: jdgraphic While I have not yet made this recipe, I do intend to since I have squash on... To: jdgraphic While I have not yet made this recipe, I do intend to since I have squash on hand. However, I would like to suggest to that I was able to use a vegetable peeler when I had to peel the squash for another recipe and was quick peeling.

Date published: 2005-11-04

Rated 4 out of 5 by Bhornsby from I added a lump of butter and skim milk when reheating as it thickened up after making. I added a lump of butter and skim milk when reheating as it thickened up after making. Good choice calorie wise at 150 cal per serveng. Also used fat-free sour cream to cut calories. Freezes well. Will definately make again.

Date published: 2007-02-18

Rated 4 out of 5 by cswilsoncs from Prep time was definitely more than 10 minutes! Prep time was definitely more than 10 minutes! I added a little more water and used light (not fat free) sour cream. Soup is very, very good and is also good chilled. It is also very pretty so would be great for company!

Date published: 2007-07-26

Rated 4 out of 5 by Kahana-ri from It was so easy and delicious. It was so easy and delicious. I also added a purple onion which gave the soup so much flavor. I also didn't peel the squash I just cut out the meaty parts and then used the hand blender instead of a food processor.

Date published: 2005-11-20

Rated 4 out of 5 by jdgraphic from The only problem I found with this recipe was in peeling the squash. The only problem I found with this recipe was in peeling the squash. It took me almost 25 minutes to peel two butternut squash. Is there an easier method for this task, if so I would like to learn about it.

Date published: 2005-11-03

Rated 5 out of 5 by mawmaw270 from good and tastey my family likes it a lot .warms the body and soul on a cold winters nite I harvest... 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.

Date published: 2002-10-15