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Butternut Squash Soup

Prep Time:

20 min

Total Time:

45 min

Makes:

8 servings, about 1 cup soup and 5 crackers...

What You Need!

1 Tbsp. olive oil

2 butternut squash (4 lb.), peeled, seeded and cut into chunks

1 onion, chopped

1 clove garlic, minced

1/2 tsp. ground allspice

2 cans (14-1/2 oz. each) chicken broth

1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

PREMIUM Saltine Crackers

Make It!

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 broth. 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; swirl slightly. Serve with crackers.

Kraft Kitchens Tips

Note

For a thinner soup, add more chicken broth or water until of desired consistency.

Variation

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.

K:5631v3 :65540

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Nutrition Information

Calories

200

Total fat

5 g

Saturated fat

1.5 g

Cholesterol

5 mg

Sodium

540 mg

Carbohydrate

34 g

Dietary fiber

6 g

Sugars

2 g

Protein

6 g

Vitamin A

430 %DV

Vitamin C

25 %DV

Calcium

10 %DV

Iron

10 %DV

Healthy Living Information

Good source of fiber

Good source of vitamin A or C

Diet Exchange

2 Starch + 1 Fat

Nutrition Bonus

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.