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Creamy Squash Soup

average rating

rate/review

prep time

10 min

total time

35 min

makes

photo by:

kraft

recipe by: kraft

what you need

2 butternut squash (about 2 lb. each), seeded, peeled and cut into small chunks

1 cup chopped carrots

2 cans (10 fl oz. / 284 mL each) condensed chicken broth

2 cans water

1/2 tsp. black pepper

1/8 tsp. ground nutmeg

1/2 cup sour cream

make it

PLACE squash and carrots in large pot. Add broth and water; stir. Bring to boil over medium-high heat; cover. Reduce heat to medium-low; simmer 10 minutes or until vegetables are tender. Cool slightly.

PUREÉ in blender in small batches; covered. Return to pot; keep warm on low heat.

STIR IN pepper and nutmeg. Remove from heat. Add a few tablespoonfuls of hot soup to sour cream in a small bowl; mix well. Stir into hot soup. Top with additional sour cream if desired.