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Soups & StewsVegetable Soups: Red to YelSQUASH SOUPS >>>>> >  Acorn Squash Soup, Puree of


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Servings 6
Prep Time: 20 minutes


1/4 cup (1/2 stick) butter
1 large onion, coarsely chopped
2 cloves garlic, finely chopped
1 acorn squash (about 1 1/2 pounds), peeled, seeded and chopped into 1-inch pieces (about 3 1/2 cups)
1 medium potato, peeled and cut into 3/4-inch pieces (about 1 1/2 cups)
1/2 cup (about 3 ounces) pitted dried plums
6 cups water
1 tablespoon chopped fresh rosemary leaves
2 large cubes chicken bouillon (enough to make 4 cups prepared bouillon)
1/2 cup reduced-fat sour cream
3/4 teaspoon salt
1/2 teaspoon pepper

In large saucepan, heat butter over medium heat until hot. Cook and stir onion and garlic 8 to 10 minutes or until onion is soft and lightly browned.

Add squash, potato, dried plums, water, rosemary and bouillon; bring to a boil, stirring occasionally.

Reduce heat; simmer, uncovered, 20 to 25 minutes or until vegetables are very soft.

Remove from heat; cool slightly.

Working in small batches, process vegetable mixture in blender container until smooth; return to pan.
Whisk in sour cream; season with salt and pepper.
Heat through before serving.

- To make acorn squash easier to peel, heat whole squash in microwave oven 3 to 4 minutes or until slightly softened; peel off skin.
- If desired, garnish individual bowls with sour cream drizzle. In small bowl, whisk together 1/4 cup reduced-fat sour cream and 1 tablespoon water until smooth. Drizzle over soup just before serving.

Nutritional Information (per serving)
Calories  228 
Cholesterol  28mg 
% of Calories from Fat  39% 
Fat  10g 
Sodium  967mg 
Carbohydrates  33g 
Protein  4g 
Fiber  4g 

California Dried Plum Board -



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