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Main dishes

Roasted Butternut Squash Soup

photo by:kraft
For all its silky-smooth and creamy deliciousness, this roasted butternut squash soup is quite easy to prepare. Drizzle sour cream for more 'more.'
15 min
55 min
5 servings, 1 cup each

What You Need

cups  cubed butternut squash
Tbsp.  olive oil, divided
stalks  celery, chopped
 onion, chopped
tsp.  kosher salt, divided
cups  plus 1 Tbsp. vegetable broth, divided
cup  light cream
tsp.  lime juice
tsp.  ground black pepper
tsp.  ground nutmeg
tsp.  ground ginger
cup  BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
cup  chopped PLANTERS FLAVOR GROVE Pistachios Sea Salt & Black Pepper

Make It

HEAT oven to 400ºF.

TOSS squash with 1 Tbsp. oil; spread onto baking sheet. Bake 30 min. or until tender. Meanwhile, heat remaining oil in medium saucepan on medium-high heat. Add celery, onions and 1/2 tsp. salt; cook and stir 5 min. or until vegetables are tender.

ADD squash, celery mixture and 2 cups broth, in batches, to blender; blend until smooth. Return to pan. Add cream, lime juice, seasonings and remaining salt; stir. Cook on medium heat 10 min. or until heated through, stirring frequently. Ladle into soup bowls.

MIX sour cream and remaining broth; drizzle over soup. Top with nuts.

Kraft Kitchens Tips

This flavorful soup makes a great starter to a balanced meal that includes lean meat, whole grains and vegetables.
Selecting and Preparing Butternut Squash
Butternut squash has a smooth beige skin with slightly bulbous base. Typically weighing between 2 and 3 lb., this winter squash has an orange-yellow flesh with a sweet, slightly nutty flavor. To prepare, simply cut off both ends of the squash and peel before cutting squash lengthwise in half. Scoop out and discard the seeds and stringy fibers, then cut squash into cubes or slices as desired. If desired, squash can be cut up in advance. Store in tightly covered container in refrigerator up to 24 hours before using as desired.
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