Bring 1 can broth, onions, carrots and celery to boil in large saucepan on medium-high heat; cook 5 to 10 min. or until vegetables are crisp-tender, stirring occasionally.
Add squash, rice and nutmeg; mix well. Stir in water and remaining broth; simmer on medium-low heat 10 to 15 min. or until squash is tender, stirring occasionally.
Blend soup, in small batches, in blender or food processor until smooth. Return to saucepan; stir in milk. Cook on low heat 5 min. or until heated through, stirring occasionally.
Kraft Kitchen Tips!
Top each serving of this satisfying hot soup with a small spoonful of sour cream; swirl gently.
Calories From Fat
% Daily Value
Fat 2 g
Saturated fat 1 g
Cholesterol 5 mg
Sodium 400 mg
Carbohydrate 31 g
Fibre 5 g
Sugars 8 g
Protein 7 g
4 servings, 1-1/2 cups (375 mL) 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.