Creamy Squash Soup

  1. Place squash and carrots in Dutch oven.
  2. Stir in broth and water.
  3. Bring to boil on medium-high heat; cover.
  4. Simmer on medium-low heat 10 min.
  5. or until vegetables are tender.
  6. Cool slightly.
  7. Blend broth mixture, in batches, in blender until smooth; return to Dutch oven on low heat.
  8. Stir in pepper and nutmeg.
  9. Remove from heat.
  10. Add a few tablespoonfuls hot soup to sour cream in small bowl; mix well.
  11. Return to soup in pan; stir until well blended.

butternut, carrots, chicken broth, water, black pepper, ground nutmeg

Taken from www.kraftrecipes.com/recipes/creamy-squash-soup-114927.aspx (may not work)

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