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
Original recipe yields 6 servings
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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Let's 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.
Substitute ground cinnamon, dried tarragon leaves or curry powder for the nutmeg.
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.
Calories From Fat
% Daily Value*
Total Fat 4.5g
Saturated Fat 2.5g
Trans Fat 0g
Total Carbohydrates 25g
Dietary Fibers 4g
* Percent Daily Values are based on a 2,000 calorie diet.
6 servings, 1-1/4 cups each
* 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.