Creamy Squash Soup*

By mamapig

Ingredients

• 2 butternut squash (about 2 lb. each) seeded, peeled and cut into small chunks (about 8 cups)
• 1 cup chopped carrots
• 2 cans (14-1/2 oz. each) chicken broth
• 1 cup water
• 1/2 tsp. ground pepper
• 1/8 tsp. ground nutmeg
• 1/2 cup breakstone's or knudsen sour cream

Preparation

Step 1

PLACE squash and carrots in lg pot. Add chicken broth and water; stir. Bring to boil over medium-high heat; cover. Reduce heat to medium-low; simmer 10 min. or until vegetables are tender. Cool slightly.

ADD chicken broth mixture to food processor or blender container in sm batches; cover. Process until pureed. Return to pot; keep warm on low heat. Repeat with remaining chicken broth mixture.

STIR in pepper and nutmeg. Remove from heat. Add a few Tbspfuls of hot soup to sour cream in sm bowl; mix well. Return to soup in pot; stir until well blended.