BUTTERNUT SQUASH SOUP WITH SOUR CREAM

Butternut Squash Soup with Sour Cream image

Skip the line at the corner bistro, and prepare our Butternut Squash Soup with Sour Cream at home. This simple, scrumptious Butternut Squash Soup with Sour Cream can easily be made a part of your smart eating plan.

Provided by My Food and Family

Categories Recipes Using Soup

Time 45m

Yield Makes 8 servings, about 1 cup soup each.

Number Of Ingredients 8

Previous Next

Ingredients

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 WYLER'S Instant Bouillon Chicken Flavored Cubes
3-3/4 cups water
1/2 cup BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream

Steps:

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 bouillon and water. 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.

Nutrition Facts : Calories 200, Fat 5 g, SaturatedFat 1.5 g, TransFat 0 g, Cholesterol 5 mg, Sodium 480 mg, Carbohydrate 0 g, Fiber 7 g, Sugar 0 g, Protein 6 g