Butternut Squash Soup
- Prep Time 20 min.
- Cook Time 25 min.
- Serves 8
Recipe Provided By: Kraftfoods.com
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1. Ingredients
- 1 tablespoon olive oil
- 4 pounds butternut squash, peeled, seeded and cut into chunks
- 1 medium onion, chopped
- 1 clove garlic, minced
- 1/2 teaspoon ground allspice
- 2 (14.5 ounce) cans chicken broth
- 1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream
- 16 PREMIUM Saltine Crackers
2. Cooking Directions
- Heat oil in large saucepan on medium heat. Add squash, onion and garlic; cook 5 min. or until crisp-tender, stirring occasionally. Add allspice; cook and stir 1 min.
- Add chicken broth. Bring to boil; cover. Reduce heat to low; simmer 15 min. or until squash is tender. Add, in batches, to food processor container; cover. Blend until smooth. Return to saucepan; cook until heated through, stirring occasionally.
- Ladle soup into 8 bowls. Add 1 Tbsp. sour cream to each serving; swirl slightly. Serve with crackers.
Yield: 8 servings
3. Still Hungry?
Notes:
Note
For a thinner soup, add more chicken broth or water until of desired consistency.
Variation
Prepared as directed; cool. Refrigerate in airtight container until ready to serve. Serve chilled with crackers as directed.
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