Main dishes

Creamy Squash Soup

photo by:kraft

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

time

prep:

35 min

total:

55 min

servings

total:

6 servings, 1-1/4 cups each

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What You Need

butternut squash (4 lb.), seeded, peeled and cut into small chunks (about 8 cups)

carrots, chopped

cans (14-1/2 oz. each) fat-free reduced-sodium chicken broth

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.

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vwadams

posted:

1/12/2010

The first time I tasted it it was OK, but as soon as I added a dollop of sour cream, it seemed to change the whole context of the soup. The second time it was very good.

CForehand0

posted:

3/15/2009

Yummy! But I don't see the point of the carrots, you can't really taste them.

Tudor02

posted:

10/10/2008

I have prepared this for two seasons now for my mother who has diabetes. It freezes wonderully and tastes great (if you are squash lover!)

a cook

posted:

6/7/2008

I loved this recipe and its minimal, healthy ingredient list. I make it once a month!

cswilsoncs

posted:

7/25/2007

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!

a cook

posted:

2/18/2007

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.

floridanana

posted:

1/14/2007

We love soups & salads....this one is very rich and soulful & so much easier than my own

amblinn

posted:

10/1/2006

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.

ebushover

posted:

7/11/2006

I've made this soup several times each time experimenting with a variety of herbs. I used less pepper and added a sweet potato if the soup need thickening.

icantnavigate

posted:

2/19/2006

The recipe called for too much pepper. I still ate it but my fiance couldn't get the stuff down. I think the soup was just a little too unique for our taste.

servings

total:
6 servings, 1-1/4 cups each

healthy living information

Good source of vitamin A or C

Diabetes Center

carb choices

carb choices:
2

diet exchange

1-1/2 Starch + 1 Fat

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.