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Creamy Squash Soup




Source of Recipe


Kraft Kitchens


Recipe Introduction


Prep Time: 10 min
Total Time: 35 min
Makes: 6




List of Ingredients




2 butternut squash (about 2 lb. 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 BREAKSTONE'S or KNUDSEN Sour Cream

Recipe



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.
ADD chicken broth mixture to food processor or blender container in small batches; cover. Process until pureed. Return to pot; keep warm on low heat. Repeat with remaining chicken broth mixture.
STIR in pepper and nutmeg. Remove from heat. Add a few tablespoonfuls of hot soup to sour cream in small bowl; mix well. Return to soup in pot; stir until well blended.