Skip the line at the corner bistro, and prepare our Butternut Squash Soup with Sour Cream at home. This simple, scrumptious Butternut Squash Soup with Sour Cream can easily be made a part of your smart eating plan.
What You Need
Original recipe yields 8 servings
1 Tbsp. olive oil
2 butternut squash (4 lb.), peeled, seeded and cut into chunks
Heat oil in large saucepan on medium heat. Add squash, onions and garlic; cook 5 min. or until crisp-tender, stirring occasionally. Stir in allspice; cook and stir 1 min.
Add bouillon and water. Bring to boil; cover. Simmer on low heat 15 min. or until squash is tender. Process, in batches, in food processor until smooth. Return to saucepan; cook until heated through, stirring occasionally.
Ladle into 8 bowls. Top with sour cream.
For a thinner soup, add more chicken broth or water until of desired consistency.
Store cooled soup in airtight container until ready to serve. Serve chilled with crackers as directed.
Apple Butternut Squash Soup
Prepare as directed, adding 2 chopped peeled apples to oil in saucepan to cook with the squash, onions and garlic.
Bring your family together to enjoy this colorful soup. As a bonus, the butternut squash is not only rich in vitamin A but it's also a good source of both fiber and vitamin C.
Calories From Fat
% Daily Value*
Total Fat 5g
Saturated Fat 1.5g
Trans Fat 0g
Cholesterol less than 5mg
Total Carbohydrates 35g
Dietary Fiber 7g
* Percent Daily Values are based on a 2,000 calorie diet.
Makes 8 servings, about 1 cup soup each.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.