READY IN: 35mins
INGREDIENTS
2tablespoonsbutter 2largeonions 1stalkcelery 1cup chopped carrot 3- 3 1⁄2 cupschicken broth 1 (20 ounce) package frozen butternut squash 1cupsour cream or 1 cuphalf-and-half 2 -3teaspoonssugar 1teaspooncinnamon 1⁄3 teaspoonnutmeg 1⁄3 teaspoonginger 1⁄3 teaspoonallspice 1⁄2 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
