Recipe from Breakstone's
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.
Prepare as directed, adding 2 chopped peeled apples to oil in saucepan to cook with the squash, onions and garlic.
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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