- 1-1/2 pounds butternut squash, peeled, seeded and cubed (about 3 cups)
- 1 can (14-1/2 ounces) chicken or vegetable broth
- 2 medium carrots, sliced
- 1 medium onion, chopped
- 1/4 teaspoon salt
- 1/2 cup fat-free evaporated milk
- 3 tablespoons reduced-fat sour cream
- In a large saucepan, combine the squash, broth, carrots, onion and salt. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are very tender. Remove from the heat; cool.
- In a blender or food processor, puree squash mixture in batches. Transfer to a bowl, stir in milk. Cover and chill until serving. Garnish with sour cream. Yield: 4 servings.
Originally published as Chilled Squash and Carrot Soup in Light & Tasty December/January 2003, p31
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