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Main dishes

Squash Soup

photo by:kraft
The acorn squash in this creamy savory soup is cooked quickly in the microwave oven. Serve as a starter to any autumn meal.
time
prep:
20 min
total:
40 min
servings
total:
4 servings, 1 cup each
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What You Need

1
large  acorn squash (1-1/2 lb.)
1
can  (14-1/2 oz.) chicken broth
1
cup  sliced carrots
1/3
cup  chopped onions
1/4
tsp.  dried basil leaves, crushed
1/4
cup  MIRACLE WHIP Dressing

Make It

PRICK squash several times with fork. Microwave whole squash on HIGH 2 min. Cut squash in half lengthwise; remove seeds. Place squash, cut-sides up, in shallow microwaveable dish. Cover loosely. Microwave on HIGH 8 to 10 min. or until tender, turning dish every 4 min. Let stand 5 min. Scoop out squash into medium saucepan; mash.

ADD all remaining ingredients except dressing; bring to boil. Cover. Simmer on medium heat 12 to 15 min. or until carrots and onions are tender, stirring occasionally.

WHISK in dressing until blended. Cook until heated through, stirring occasionally.

Kraft Kitchens Tips

Make it Easy
Substitute 1 pkg. (12 oz.) thawed frozen cooked winter squash for the cooked fresh acorn squash.
Special Extra
Combine 2 Tbsp. MIRACLE WHIP Dressing with 1 Tbsp. milk. Spoon evenly over individual servings of soup; swirl gently with knife to marbleize.
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