Never tried butternut squash? Our recipe for Creamy Squash Soup will win you over.
What do I need ?
Original recipe yields 6 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
2 butternut squash (about 2 lb. each), seeded, peeled and cut into small chunks
1 cup chopped carrots
2 cans (10 fl oz. / 284 mL each) condensed chicken broth
2 cans water
1/2 tsp. black pepper
1/8 tsp. ground nutmeg
1/2 cup sour cream
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How do I make it ?
Place squash and carrots in large pot. Add 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.
PUREÉ in blender in small batches; covered. Return to pot; keep warm on low heat.
Stir IN pepper and nutmeg. Remove from heat. Add a few tablespoonfuls of hot soup to sour cream in a small bowl; mix well. Stir into hot soup. Top with additional sour cream if desired.
Kraft Kitchen Tips!
Substitute ground cinnamon, dried tarragon leaves or curry powder for the nutmeg.
Best of Season
Butternut squash should have a hard tough rind and be relatively heavy.
Reserve 1 Tbsp. of the sour cream; mix with 1 Tbsp. skim milk. Swirl into hot soup as a garnish just before serving.