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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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Thick and filling, this soup, topped with chives and a drizzle of sour cream, looks as special as it tastes. âAmanda Smith, Cincinnati Ingredients:
1 butternut squash, peeled, seeded and cubed (about 6 cups) |
5 cups water |
3 medium potatoes, peeled and cubed |
1 large onion, diced |
2 chicken bouillon cubes |
2 garlic cloves, minced |
sour cream and chives, optional |
Directions:
1. In a Dutch oven combine the squash, water, potatoes, onion, bouillon and garlic. Bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until vegetables are tender.
2. Remove from the heat; cool slightly. In a blender, puree mixture in batches. Return to the pan; heat through. Serve with sour cream and chives if desired. Yield: 10 servings (2-1/2 quarts).
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