READY IN: 35mins

INGREDIENTS

  • 2tablespoonsbutter
  • 2largeonions
  • 1stalkcelery
  • 1cup chopped carrot
  • 3- 3 12 cupschicken broth
  • 1 (20 ounce) package frozen butternut squash
  • 1cupsour cream or 1 cuphalf-and-half
  • 2 -3teaspoonssugar
  • 1teaspooncinnamon
  • 13 teaspoonnutmeg
  • 13 teaspoonginger
  • 13 teaspoonallspice
  • 12 cupham (or bacon bits if desired for garnish)
  • NUTRITION INFO

    Serving Size: 1 (352) g

    Servings Per Recipe:6

    Calories: 236.5

    Calories from Fat 117 g 50 %

    Total Fat 13 g 20 %

    Saturated Fat 7.3 g 36 %

    Cholesterol 36.2 mg 12 %

    Sodium 638.8 mg 26 %

    Total Carbohydrate24.2 g 8 %

    Dietary Fiber 3.1 g 12 %

    Sugars 9.1 g 36 %

    Protein 8.4 g 16 %

    DIRECTIONS

  • In a large heavy bottom pan (dutch oven), saute butter, onion, celery, carrots until soft.
  • Add chicken stock and butternut squash, simmer for 20 minutes.
  • Cool slightly. Then fold in sour cream (or half and half, if using).
  • Stir in sugar, cinnamon, nutmeg, ginger, & allspice. Transfer to a blender, and blend until smooth.
  • Return to pot to heat, but DO NOT BOIL!
  • Garnish with chopped ham or bacon bits.
  • Serves 6, 1/2 cup portions for soup course.
  • Source: Read Full Article