Creamy Butternut Soup

Name: Creamy Butternut Soup
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 10 servings (2-1/2 quarts).
Ingredients: 1 medium butternut squash, peeled, seeded and cubed (about 6 cups); 3 medium potatoes (about 1 pound), peeled and cubed; 1 large onion, diced; 2 chicken bouillon cubes; 2 garlic cloves, minced; 5 cups water; Sour cream and minced fresh chives, optional

TOTAL TIME: Prep: 15 min. Cook: 20 min. YIELD: 10 servings (2-1/2 quarts).

Thick and filling, this soup, topped with chives and a drizzle of sour cream, looks as special as it tastes. —Amanda Smith, Cincinnati

Ingredients

1 medium butternut squash, peeled, seeded and cubed (about 6 cups)
3 medium potatoes (about 1 pound), peeled and cubed
1 large onion, diced
2 chicken bouillon cubes
2 garlic cloves, minced
5 cups water
Sour cream and minced fresh chives, optional

Directions

1. In a 6-qt. stockpot, combine first 6 ingredients; bring to a boil. Reduce heat; simmer, covered, until vegetables are tender, 15-20 minutes.
2. Puree soup using an immersion blender. Or, cool slightly and puree soup in batches in a blender; return to pan and heat through. If desired, serve with sour cream and chives.

Nutrition Facts

1 cup: 112 calories, 0 fat (0 saturated fat), 0 cholesterol, 231mg sodium, 27g carbohydrate (5g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 2 starch.

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