Butternut Squash Soup

2 reviews, 5 star(s). 100% would make again

Ready in 45 minutes

From Kraft Canada recipes.


1 tbs olive oil
2 butternut squash; peeled, seeded and cut into chunks
1 medium Onion; chopped
1 clove Garlic; minced
1/2 tsp ground allspice
2 10-oz cans chicken broth; (284 mL each)
1/2 cup light sour cream; divided

Original recipe makes 8



HEAT oil in large saucepan on medium heat. Add squash, onions and garlic; cook 5 to 10 min. or until crisp-tender, stirring occasionally. Stir in allspice; cook 1 min.

ADD chicken broth. Bring to boil; cover. Reduce heat to low; simmer 15 min. or until squash is tender. Add, in batches, to food processor; cover. Process until smooth. Return to saucepan. Cook until heated through, stirring occasionally.

LADLE soup into eight bowls. Add 1 Tbsp. sour cream to each bowl; stir gently to swirl. Serve with the crackers.

Verified by stevemur
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Comment or review

I used olive oil and added 1/2 teaspoon cumin and 1/2 teaspoon curry. Next time I would try some ginger and nutmeg also
jw_adams 6y ago

[I posted this recipe.]
andreaandreid 6y ago

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