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Butternut Squash Soup

average rating

rate/review

prep time

45 min

total time

45 min

makes

8 servings, 1 cup (250 mL) soup and 7 crackers (20 g) each

photo by:

kraft

recipe by: kraft

What You Need

1 Tbsp. olive oil

2 butternut squash (2 lb./900 g each), peeled, seeded and cut into chunks

1 onion, chopped

1 clove garlic, minced

1/2 tsp. ground allspice

2 cans (10 fl oz/284 mL each) 25%-less-sodium chicken broth

1/2 cup light sour cream, divided

Premium Plus Crackers

Make It

HEAT oil in large saucepan on medium heat. Add squash, onions and garlic; cook 5 to 10 min. or until crisp-tender, stirring occasionally. Stir in allspice; cook 1 min.

ADD chicken broth. Bring to boil; cover. Simmer on low heat 15 min. or until squash is tender. Add, in batches, to food processor; process until smooth. Return to saucepan; cook until heated through, stirring occasionally.

LADLE soup into 8 bowls. Add 1 Tbsp. sour cream to each; swirl gently with spoon. Serve with crackers.