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Creamy Squash Soup
Creamy Squash Soup

Creamy Squash Soup

7 Review(s)
Cook Minutes 35 Min
Prep : 10 Min Cook: 25 Min
Never tried butternut squash? Our recipe for Creamy Squash Soup will win you over.
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6 Servings
Servings
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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Step 1
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.
Step 2
PUREÉ in blender in small batches; covered. Return to pot; keep warm on low heat.
Step 3
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!
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Substitute
Substitute ground cinnamon, dried tarragon leaves or curry powder for the nutmeg.
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Best of Season
Butternut squash should have a hard tough rind and be relatively heavy.
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Special Extra
Reserve 1 Tbsp. of the sour cream; mix with 1 Tbsp. skim milk. Swirl into hot soup as a garnish just before serving.
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