Butternut Squash Soup
Recipe from Breakstone's

Butternut Squash Soup

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Servings: 8
Prep Time: 20 mins
Total Time: 45 mins
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  • 1   tablespoon 
    olive oil
  • 2   pounds 
    butternut squash, peeled, seeded and cut into chunks
  • 1   
    onion, chopped
  • 1   
    clove garlic, minced
  • 1/2  teaspoon 
    ground allspice
  • 2  14 1/2 ounce cans 
    chicken broth
  • 1/2  cup 
    BREAKSTONE'S Reduced Fat PREMIUM Saltine Crackers
Heat oil in large saucepan on medium heat. Add squash, onions, and garlic; cook 5 minutes or until crisp-tender, stirring occasionally. Stir in allspice; cook and stir 1 minute.
Add broth. Bring to boil; cover. Simmer on low heat 15 minutes 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; swirl slightly. Serve with crackers.

Store cooled soup in airtight container until ready to serve. Serve chilled with crackers as directed.

For a thinner soup, add more chicken broth or water until of desired consistency.
Variation: 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
Per Serving: cal. (kcal) 210, Fat, total (g) 7, chol. (mg) 10, sat. fat (g) 3, carb. (g) 34, fiber (g) 6, pro. (g) 6, vit. C (mg) 15, calcium (mg) 252, Percent Daily Values are based on a 2,000 calorie diet
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