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Winter Squash Soup

Ingredients

1/4 cup butter
1 tablespoon finely chopped shallot
1 tablespoon finely chopped gingerroot
2 packages (12-oz.) frozen winter squash, defrosted and puréed
1 can (14.5-oz.) chicken broth
1 can (11.5-oz.) pear nectar
1/2 cup sour cream
2 tablespoons finely grated lime peel

  

Directions

MELT butter in large saucepan; add shallot and ginger. Cook until tender. Add squash, broth and nectar. Cook, stirring occasionally, until boiling. Season with salt and ground black pepper; garnish each serving with sour cream and lime peel.

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Winter Squash Soup

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This versatile Winter Squash Soup can be served as an appetizer for a fall or winter meal, or as a lunch or dinner main entrée when you are looking for a lighter meal. Garnish each serving with sour cream and grated lime peel.
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Winter Squash Soup

Ingredients:

1/4 cup butter
1 tablespoon finely chopped shallot
1 tablespoon finely chopped gingerroot
2 packages (12-oz.) frozen winter squash, defrosted and puréed
1 can (14.5-oz.) chicken broth
1 can (11.5-oz.) pear nectar
1/2 cup sour cream
2 tablespoons finely grated lime peel

Directions:

MELT butter in large saucepan; add shallot and ginger. Cook until tender. Add squash, broth and nectar. Cook, stirring occasionally, until boiling. Season with salt and ground black pepper; garnish each serving with sour cream and lime peel.

Estimated Times:

Prep Time:  5 minutes
 Cooking Time:  15 minutes
 Total Time:  20 minutes

Servings: 6

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Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe: 6 

    *Percent Daily Values are based on a 2,000 calorie diet.

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