|
Butternut Squash Soup
Ingredients:
1 Tablespoon olive oil
2 medium butternut squash (about 2 lb. each)
peeled, seeded and cut into chunks
1 medium onion, chopped
1 clove garlic, minced
1/2 teaspoon ground allspice
2 cans (14.5 oz. each) chicken broth
1/2 cup Sour Cream, divided
16 Premium Saltine Crackers
Directions:
Heat oil in large saucepan on medium heat. Add squash onion and garlic;
Cook 10 to 15 minutes or until crisp-tender, stirring occasionally.
Add allspice; cook and stir 1 minute.
Add chicken broth; bring to boil. Cover; reduce heat to low.
Simmer 15 minutes or until squash to tender.
Add, in batches, to food processor container; cover. Blend until smooth.
Return to saucepan; cook until heated through, stirring occasionally.
Ladle soup into 8 bowls.
Add 1 Tablespoon sour cream to each serving; swirl slightly.
Serve with crackers.
Number Of Servings:
Makes 8 servings, about 1 cup each
Preparation Time: 20 minutes Total: 45 minutes
|
