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

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)