Creamy Squash Soup

• 2 butternut squash (about 2 lb. each), seeded, peeled and cut into small chunks
• 1 cup chopped carrots Target 2 lb For $3.00 thru 02/06
• 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

1. Place squash and carrots in large pot.
2. Add broth and water; stir.
3. Bring to boil over medium-high heat; cover.
4. Reduce heat to medium-low; simmer 10 minutes or until vegetables are tender.
5. Cool slightly.
6. PUREE in blender in small batches; covered.
7. Return to pot; keep warm on low heat.
8. Stir IN pepper and nutmeg.
9. Remove from heat.
10. Add a few tablespoonfuls of hot soup to sour cream in a small bowl; mix well.
11. Stir into hot soup.
12. Top with additional sour cream if desired.

butternut squash, carrots target, chicken broth, water, black pepper, ground nutmeg, sour cream

Taken from www.kraftrecipes.com/recipes/creamy-squash-soup-83080.aspx (may not work)