CREAMY SQUASH SOUP
Butternut squash and carrots get blender-tender after a simmer in broth. After blending, they cook some more-with seasonings. Result? Best. Soup. Ever.
Provided by My Food and Family
Categories Spices
Time 55m
Yield 6 servings, 1-1/4 cups each
Number Of Ingredients 7
Steps:
- Bring vegetables, broth and water to boil in Dutch oven on medium-high heat; cover. Simmer on medium-low heat 10 min. or until vegetables are tender; cool slightly.
- Blend broth mixture, in batches, in blender until smooth; return to Dutch oven. Cook, uncovered, on low heat until heated through, stirring frequently. Stir in seasonings. Remove from heat.
- Add a few tablespoonfuls hot soup to sour cream in small bowl; mix well. Return to soup in pan; stir until blended.
Nutrition Facts : Calories 150, Fat 4.5 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 15 mg, Sodium 470 mg, Carbohydrate 0 g, Fiber 4 g, Sugar 0 g, Protein 5 g
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