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| WHAT YOU'LL NEED |
| 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)
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| 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 |
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Prep time: 20 minutes
Cook time: 20 minutes
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.
Makes 6 (1 1/2-cup) servings
Nutrition Information Per Serving: 228 calories; 39% calories from fat; 10 g fat; 967 mg sodium; 33 g carbohydrate; 4 g protein; 28 mg cholesterol; 4 g fiber
Tips:
- 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.
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