Creamy Squash Soup
- 2 butternut squash (4 lb.), seeded, peeled and cut into small chunks (about 8 cups)
- 2 carrots, chopped Target 2 lb For $3.00 thru 02/06
- 2 cans (14-1/2 oz. each) chicken broth
- 1 cup water
- 1/2 tsp. black pepper
- 1/8 tsp. ground nutmeg
- 1/2 cup BREAKSTONE'S Sour Cream
- Place squash and carrots in Dutch oven.
- Stir in broth and water.
- Bring to boil 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 on low heat.
- Stir in pepper and nutmeg.
- Remove from heat.
- Add a few tablespoonfuls hot soup to sour cream in small bowl; mix well.
- 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)