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Creamy Squash Soup




Source of Recipe


kraft foods






List of Ingredients



• 2 butternut squash (about 2 lbs each) seeded, peeled and cut into small chunks (about 8 cups)
  
• 1 cup chopped carrots
  
• 2 cans (14 1/2 oz each) chicken broth
  
• 1 cup water
  
• 1/2 tsp ground pepper
  
• 1/8 tsp ground nutmeg*
  
• 1/2 cup sour cream
  






Instructions



1. Place squash and carrots in large pot. Add chicken broth and water; stir. Bring to boil over medium-high heat; cover. Reduce heat to medium-low; simmer 10 minutes or until vegetables are tender. Cool slightly.
   
2. Add chicken broth mixture to food processor in small batches; cover. Process until pureed. Return to pot; keep warm on low heat. Repeat with remaining chicken broth mixture.
   
3. Stir in pepper and nutmeg. Remove from heat. Add a few T of hot soup to sour cream in small bowl; mix well. Return to soup in pot; stir until well blended.
   






Final Comments


Makes: 6 servings

*Substitute ground cinnamon, dried tarragon leaves or curry powder for nutmeg.