Creamy Squash and Carrot Soup

• 2 butternut squash (about 2 lb. each), seeded, peeled and cut into small chunks (about 8 cups)
• 1 cup chopped carrots
• 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 plus 2 Tbsp. BREAKSTONE'S or KNUDSEN Sour Cream, divided

1. Place squash and carrots in large pot.
2. Add chicken broth and water; stir.
3. Bring to boil on medium-high heat; cover.
4. Reduce heat to medium-low; simmer 10 minutes or until vegetables are tender.
5. Cool slightly.
6. Add to food processor or blender container in small batches; cover.
7. Process until pureed.
8. Return to pot; keep warm on low heat.
9. Repeat with remaining chicken broth mixture.
10. Stir in pepper and nutmeg.
11. Remove from heat.
12. Add a few tablespoonfuls of the hot soup to 1/2 cup of the sour cream in small bowl; mix well.
13. Return to soup in pot; stir until well blended.
14. Garnish each serving with 1 tsp.
15. of the remaining sour cream.

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

Taken from www.kraftrecipes.com/recipes/creamy-squash-carrot-soup-61823.aspx (may not work)