Winter Squash Soup

Winter Squash Soup
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5 min.
20 min.
6 Servings

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.


  • 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
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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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Nutrition Facts

Serving Size: 1/6 of Recipe

Servings Per Recipe: 6

  • Amount Per Serving

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

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