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Butternut Squash Soup

Prep time

20 min

Total time

45 min

Servings

Makes 8 servings
about 1 cup soup and 5 crackers each.

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    Ingredients
    • 1 Tbsp. olive oil
    • 2 butternut squash (4 lb.), peeled, seeded and cut into chunks
    • 1 onion, chopped
    • 1 clove garlic, minced
    • 1/2 tsp. ground allspice
    • 2 cans (14-1/2 oz. each) chicken broth
    • 1/2 cup light sour cream
    •  PREMIUM Saltine Crackers
Preparation
  • Heat  oil in large saucepan on medium heat. Add squash, onions and garlic; cook 5 min. or until crisp-tender, stirring occasionally. Stir in allspice; cook and stir 1 min.
  • Add  broth. Bring to boil; cover. Simmer on low heat 15 min. or until squash is tender. Process, in batches, in food processor until smooth. Return to saucepan; cook until heated through, stirring occasionally.
  • Ladle  into 8 bowls. Top with sour cream; swirl slightly. Serve with crackers.

Recipe Tips

NoteFor a thinner soup, add more chicken broth or water until of desired consistency.

Variation Store cooled soup in airtight container until ready to serve. Serve chilled with crackers as directed.

Apple Butternut Squash SoupPrepare as directed, adding 2 chopped peeled apples to oil in saucepan to cook with the squash, onions and garlic.

65540

Nutrition Information

Nutrition per serving

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