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What You Need

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

Make It!

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.

Kraft Kitchen Tips

Note
For a thinner soup, add more chicken broth or water until of desired consistency.
Variation
Store cooled soup in airtight container until ready to serve. Serve chilled with crackers as directed.
Apple Butternut Squash Soup
Prepare as directed, adding 2 chopped peeled apples to oil in saucepan to cook with the squash, onions and garlic.

NUTRITION INFORMATION

Nutritional Information

PER SERVING
Calories200
Total fat5g
Saturated fat1.5g
Cholesterol5mg
Sodium480mg
Carbohydrate35g
Dietary fiber7g
Protein6g
Vitamin A430%DV
Vitamin C50%DV
Calcium10%DV
Iron10%DV
DIET EXCHANGE
2 Starch,1 Fat
NUTRITION INFORMATION
Bring your family together to enjoy this colorful soup. As a bonus, the butternut squash is not only rich in vitamin A but it's also a good source of both fiber and vitamin C.