Chilled Squash and Carrot Soup |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 8 |
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Preparation time does not include time needed for hot veggies to cool before blending or for prepared soup to chill before serving. Ingredients:
1 1/2 lbs butternut squash, peeled, seeded, cubed (about 3 cups) |
1 (14 1/2 ounce) can vegetable broth |
2 medium carrots, sliced |
1 medium onion, chopped |
1/4 teaspoon salt |
1/2 cup fat-free evaporated milk |
3 tablespoons reduced-fat sour cream |
Directions:
1. In a large saucepan, combine squash, broth, carrots, onion & salt, then bring to boil.
2. Reduce heat, cover & simmer 15-20 minutes or until vegetables are very tender, then remove from heat & cool.
3. In a blender or food processor, puree vegetable mixture in batches, then transfer to a bowl & stir in milk.
4. Cover & chill until ready to serve.
5. When ready to serve, garnish with a small dollop of sour cream, slightly swirled into the soup.
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