You may also like
Categories:Viewed: 65 - Published at: 3 years ago
Ingredients
- 2 butternut squash (about 2 lb. each), seeded, peeled and cut into small chunks
- 1 cup chopped carrots Target 2 lb For $3.00 thru 02/06
- 2 cans (10 fl oz. / 284 mL each) condensed chicken broth
- 2 cans water
- 1/2 tsp. black pepper
- 1/8 tsp. ground nutmeg
- 1/2 cup sour cream
Method
- Place squash and carrots in large pot.
- Add broth and water; stir.
- Bring to boil over medium-high heat; cover.
- Reduce heat to medium-low; simmer 10 minutes or until vegetables are tender.
- Cool slightly.
- PUREE in blender in small batches; covered.
- Return to pot; keep warm on low heat.
- Stir IN pepper and nutmeg.
- Remove from heat.
- Add a few tablespoonfuls of hot soup to sour cream in a small bowl; mix well.
- Stir into hot soup.
- Top with additional sour cream if desired.
