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Creamy Squash Soup

Creamy Squash Soup recipe
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:
35 min
total:
55 min
servings
total:
6 servings, 1-1/4 cups each
Magazine Acquisition

What You Need

2
 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

Make It

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.

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 sour cream.
Best of Season
Butternut squash should have a hard tough rind and be relatively heavy.
K:25307v0:54363
RecipeDetail
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