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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Special Equipment Needed

TBA

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
Dietary fiber	4g
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.