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Prep Time: 20 Minutes Cook Time: 22 Minutes |
Ready In: 42 Minutes Servings: 8 |
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We love butternut squash so finding a soup recipe using it was just another way to include it into our menus more often. Ingredients:
1 tablespoon olive oil |
2 (2 lb) butternut squash, peeled, seeded and cut into chunks |
1 medium onion, chopped |
1 garlic clove, minced |
1/2 teaspoon ground allspice |
2 (14 1/2 ounce) cans chicken broth |
1/2 cup light sour cream |
16 saltine crackers |
Directions:
1. HEAT oil in large saucepan on medium heat. Add squash, onion and garlic; cook 5 minute or until crisp-tender, stirring occasionally. Add allspice; cook and stir 1 minute
2. ADD chicken broth. Bring to boil; cover. Reduce heat to low; simmer 15 minute or until squash is tender. Add, in batches, to food processor container; cover. Blend until smooth. Return to saucepan; cook until heated through, stirring occasionally.
3. LADLE soup into 8 bowls. Add 1 tablespoons sour cream to each serving; swirl slightly. Serve with crackers.
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