BUTTERNUT AND SOUR CREAM SOUP
My favorite squash recipe. Pretty easy, and soooo tasty. Prep time says one hour because you need to bake the squash before putting it in the soup. I made this vegetarian version based on another version that had chicken stock and cream cheese.
Provided by ladyroseofrohan
Categories Vegetable
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- In large suacepan, saute onions butter until tender.
- Add squash, stock, seasonings and bring to boil.
- Turn heat to low. Cook 15 minutes.
- In blender, puree squash with sour cream. Do in batches if necessary.
- Return to saucepan and heat through.
Nutrition Facts : Calories 211.4, Fat 15.4, SaturatedFat 9.3, Cholesterol 40.3, Sodium 298.3, Carbohydrate 19, Fiber 3.1, Sugar 5, Protein 2.5
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