SOUR CREAM IN BUTTERNUT SQUASH SOUP RECIPES

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BUTTERNUT AND SOUR CREAM SOUP RECIPE - FOOD.COM



Butternut and Sour Cream Soup Recipe - Food.com image

My favorite squash recipe. Pretty easy, and soooo tasty. Prep time says one hour because you need to bake the squash before putting it in the soup. I made this vegetarian version based on another version that had chicken stock and cream cheese.

Total Time 1 hours 30 minutes

Prep Time 1 hours

Cook Time 30 minutes

Yield 6 serving(s)

Number Of Ingredients 10

8 tablespoons chopped onions
4 tablespoons butter
6 cups baked peeled and cubed butternut squash
3 cups vegetable stock
1 teaspoon thyme
1/2 teaspoon sage
1/2 teaspoon fresh ground black pepper
1/2 teaspoon sea salt
1/2 teaspoon cayenne pepper
1 cup sour cream

Steps:

  • In large suacepan, saute onions butter until tender.
  • Add squash, stock, seasonings and bring to boil.
  • Turn heat to low. Cook 15 minutes.
  • In blender, puree squash with sour cream. Do in batches if necessary.
  • Return to saucepan and heat through.

Nutrition Facts : Calories 211.4, FatContent 15.4, SaturatedFatContent 9.3, CholesterolContent 40.3, SodiumContent 298.3, CarbohydrateContent 19, FiberContent 3.1, SugarContent 5, ProteinContent 2.5

ROASTED BUTTERNUT SQUASH SOUP RECIPE WITH SOUR CREAM ...



Roasted Butternut Squash Soup Recipe with Sour Cream ... image

Provided by DAISYBRAND.COM

Categories     Main Dishes    Soups and Chili

Total Time 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 8 (1 cup per serving)

Number Of Ingredients 14

butternut squash, peeled and cubed
olive oil
salt
pepper
strips of bacon, diced
diced yellow onion
diced celery
garlic, minced
red jalapeno pepper, seeded and diced
low sodium chicken broth
brown mustard
honey
cinnamon
Daisy Light Sour Cream

Steps:

  • {"@type": "HowToStep","text": "Heat the oven to 425 degrees. Spread the squash in a nonstick 15x10x1-inch pan; drizzle with the oil. Sprinkle the squash with salt and pepper; stir to coat. " }
  • {"@type": "HowToStep","text": "Roast for 25 to 30 minutes or until tender, stirring once. " }
  • {"@type": "HowToStep","text": "Meanwhile, cook the bacon in a large Dutch oven over medium heat until crisp, stirring frequently. Add the onion, celery, garlic and pepper to the bacon. Cook for 5 to 7 minutes or until tender, stirring frequently. " }
  • {"@type": "HowToStep","text": "Add the broth, cooked squash and all of the remaining ingredients except for the sour cream. Cook until thoroughly heated. Blend with an immersion blender, or place half of the mixture in a regular blender container. Cover and blend until smooth. " }
  • {"@type": "HowToStep","text": "Pour the soup into a large bowl. Repeat with the remaining mixture. Return the soup to the Dutch oven and whisk in 1/2 cup of the sour cream. " }
  • {"@type": "HowToStep","text": "Heat the soup over low heat until the desired temperature is reached. Garnish each serving with a dollop of sour cream." }

Nutrition Facts : Calories 213, CholesterolContent 16, FiberContent 4, ProteinContent 8, SodiumContent 349, CarbohydrateContent 28, FatContent 9

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