Winter Squash Soup

Winter Squash Soup
Makes:
6
Prep Time:
5
minutes
Total Time:
20
minutes
1
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.

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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Nutrition Facts

Serving Size: 1/6 of recipe

Servings Per Recipe:

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

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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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